A container refrigeration apparatus includes: a casing which forms an external storage space communicating with the exterior of the container and an internal storage space communicating with the interior of the container; a refrigerant circuit; an external fan; an internal fan; and an inside air control system including an exhaust passage which allows a space on a blowout side of the internal fan in the internal storage space to communicate with the external storage space, and controls composition of the inside air in the container. An external end of the exhaust passage is open on a suction side of the external fan in the external storage space.

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.

The present invention relates to a system and method for preparing frozen coconuts for reliably preserving coconut meat and coconut water inside its own coconut shells. The method comprises drying dehusked coconut, partially freezing the dried dehusked coconut in a chilling unit and freezing the partially frozen dried dehusked coconut in a freezing unit. In one embodiment of the invention, dried dehusked coconut are vacuum sealed and flash frozen to preserve nutrients in a flash freezing unit. The frozen coconuts are stored in frozen storage and have shelf life of over a year. The frozen coconuts, upon thawing, have fresh taste with coconut meat and intact coconut water inside a coconut shell.

Disclosed is a frozen vegetable subjected to dry heat treatment prior to freezing, the frozen vegetable exhibiting a drip loss during natural thawing of 7.20% or less, the frozen vegetable exhibiting a change in bulk density relative to fresh product of 1.90 or less. The frozen vegetable of the present invention is useful in that the frozen vegetable presents appealing voluminosity, generates little drip, is free of wateriness, and has crunchy texture.

A countertop produce-preservation device is provided herein. The countertop produce-preservation device may include a housing, a refrigeration system, and one or more selectively-removable support shelves. The housing may extend along a vertical direction from a top portion to a bottom portion. The housing may define a preservation chamber. The refrigeration system may be in thermal communication with the housing to draw heat therefrom. The selectively-removable support shelves may be movably positioned within the preservation chamber and define one or more discrete sub-chambers within the preservation chamber.

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 method for the preservation of fresh plants by vacuum pre-cooling synchronously combined with modified atmosphere technique includes: (1) screening field-picked fresh plants, and selecting individuals with uniform size, consistent maturity, and no obvious defects; (2) placing the screened individuals in a vacuum pre-cooler for pre-cooling; (3) after the plants are pre-cooled to the final temperature, the device automatically shuts down the refrigerator and vacuum pump, and the pre-configured mixed gas is introduced from the intake air inlet into the vacuum chamber for re-pressing; and (4) taking the re-pressed fresh plants out of the pre-cooler, and performing modified atmosphere packaging and refrigerating. A specific mixed gas can be filled during the vacuum pre-cooling and re-pressure stages, and the re-pressure process after pre-cooling is closely integrated with the modified atmosphere technique to reduce the respiration metabolism of the plant to a suitable low level, significantly prolonging the shelf life of the product.

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.

A countertop produce-preservation device is provided herein. The countertop produce-preservation device may include a housing, a refrigeration system, and one or more selectively-removable support shelves. The housing may extend along a vertical direction from a top portion to a bottom portion. The housing may define a preservation chamber. The refrigeration system may be in thermal communication with the housing to draw heat therefrom. The selectively-removable support shelves may be movably positioned within the preservation chamber and define one or more discrete sub-chambers within the preservation chamber.

A system for managing spoilage of perishable goods including: a storage device to store perishable good requirements, spoilage characteristics, and perishable good parameters associated with the perishable goods; and a spoilage management system coupled to the storage device. The spoilage management system including: a quality assessment module to determine quality levels in response to at least one of the perishable good parameters and the perishable good requirements; a spoilage determination module to determine spoilage risk levels in response to at least one of the perishable good parameters, the spoilage characteristics, and the quality levels; and a meshing module to determine output parameters in response to at least one of the quality levels and the spoilage risk levels.