The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.

The present invention is direct to an co-fruit pulp based edible composition in which an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 9 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors and/or artificial colors, has a solids content greater than 10 wt. %, and does not exhibit syneresis or exhibits syneresis. Alternatively, the base material contains an edible fruit and/or vegetable and/or nut byproduct alone or in combination with the co-fruit pulp. Also provided is a method for preparation of the edible composition.

The present invention is direct to an co-fruit pulp based edible composition in winch an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimen-mortally stable, ambient stable for at least 9 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors and/or artificial colors, has a solids content greater than 10 wt. %, and does not exhibit syneresis or exhibits syneresis. Alternatively, the base material contains an edible fruit and/or vegetable and/or nut byproduct alone or in combination with the co-fruit pulp. Also provided is a method for preparation of the edible composition.

A method for treating food where inside a packaging, made of a material configured for containing a gas-mixture, a food product and a gas mixture including at least carbon dioxide are inserted. Then, on the sealed packaging a uniform pressure, between 4 MPa and 20 MPa, is applied to compress the food. During application of the pressure, the packaging is maintained at a temperature between 25 C. and 50 C.

A radiofrequency heating system and methods for processing agricultural products are provided herein. The method may include positioning an agricultural product between two electrode assemblies of a radiofrequency (RF) circuit, closing the RF circuit, and heating the agricultural product to a threshold temperature in greater than a threshold amount of time.

The invention relates to a UV-curable composition comprising: (i) a silicone comprising epoxy groups; (ii) an iodonium salt; and (iii) a metal-doped zeolite. A kit, from which the UV curable composition may be prepared and which also forms part of the invention, comprises: a first part comprising component (iii) dispersed in component (ii), and a second part comprising component (ii). The invention also relates to a method of preparing a material for the adsorption of ethylene by applying the UV curable composition onto a substrate and curing the material with UV light. The resulting cured materials also form part of the invention.

A ecological vegetable preservation method and an ecological vegetable preservation and growing case. The method includes circularly supplying a nutrient solution to a vegetable in a thermal insulation case body, and regulating temperature, humidity and/or illumination in the thermal insulation case body, so that the vegetable in the thermal insulation case body stays in a growth-retarded state or a slow growth state. Application of the present method and ecological vegetable preservation and growing case allows the growth state of the vegetable to be controlled, thus ensuring to the greatest extent the freshness of the vegetable.

The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.

The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.

The present invention is direct to an co-fruit pulp based edible composition in which an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 9 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors and/or artificial colors, has a solids content greater than 10 wt. %, and does not exhibit syneresis or exhibits syneresis. Alternatively, the base material contains an edible fruit and/or vegetable and/or nut byproduct alone or in combination with the co-fruit pulp. Also provided is a method for preparation of the edible composition.