DESC:FRUIT RIPENING FORMULATION AND METHOD OF PREPARATION AND PACKAGING THEREOF
Field of the invention
The present invention generally relates to ripening of fruits and more particularly, to a formulation for encapsulating ethylene gas for ripening of fruits and a method of preparation and packaging thereof.
Background of the invention
The markets, traders, wholesalers, retailers and super markets supply the climatic fruits such as banana, mango, apricots, sapota, papaya and other seasonal fruits in a ripened state and also take care of its properties such ascolor, sweetness and firmness which are ready for consumption.
When fruits are grown in the farm and are ready to transport, while transporting from farm to the point of sale e.g. markets, traders, retailers etc. usually it will consume time. Within transportation time, the fruits which are already in a ripened state will get more ripened and the properties such as color, structure, smell get changed or damaged. The harvested fruits which are in an unripe state are hard in structure and those can be transported safely without damaging their properties. Those fruits are initially delivered to the ripening rooms to ripe. Once the fruits are ripened i.e. in the ready to consume state, those are delivered to traders, wholesalers, retailers and supermarkets for the further sale. Ripening rooms are the air tight rooms having an air tight heat insulated PU panel and an air conditioner for the controlled temperature environment and also humidifiers for humidity control. In the process of ripening of fruits, the ethylene gas plays an important role. Many fruits release the ethylene gas naturally that is on their own, so for the process of artificially ripening of fruits we have to introduce ethylene gas externally in the room.
The developing countries like Asian and African countries, because of the high infrastructure cost cannot afford sophisticated ripening rooms whose operating cost is more because of the equipment used to maintain temperature and humidity and required infrastructure. In India there are very less number of ripening rooms available and those are mostly used for bananas.
At present, there is no availability of transit ripening container because of infrastructure and high operating cost in India. The Government of India is encouraging some facilities in this area by providing subsidies. But it will require huge economy to provide it all over the country. For the completion of ripening process in the ripening rooms it will usually take not less than four days to make it ready for the sell. Once the process of ripening is completed the fruits are transported from the ripening rooms to the point of sell, this transmission will also take three to four days within which the damaging or degradation in the quality of fruits can be observed and ultimately it will lead to wastage of the fruits.
In India many of the sellers cannot afford to keep the fruits in the required environmental condition using air conditioners or cold storages etc. to avoid the damages to the properties of the fruits. So once the fruits are taken outside the ripening rooms they are kept in atmosphere usually not suitable for the fruits to maintain their properties so this will lead to the decrement in the life span of the fruits as well as degradation in the properties.
In India most of the fruits are ripened using calcium carbide which is cheaper and cost effective and easily available in the market. Calcium carbide produces acetylene gas when reacted with water. Acetylene gas may affect the neurological system by inducing prolonged hypoxia. Calcium carbide causes various health hazards like mood disturbances, headache, dizziness, sleepiness, mental confusion, memory loss etc. So, India banned the use of calcium carbide.
Another pesticide used for the ripening purpose is the ethephon or ethrel mixed with water above permitted level. The fruits are dipped in a container containing the ethephon or the solution is sprayed on the fruits directly, after consumption of the fruits ripened using ethephon the adverse effect on digestive, respiratory, nervous and muscular systems is seen, and because of these side effects, the Government of India banned the use of ethephon in some states of India for the purpose of ripening of fruits.
The existing process for ripening of the fruits requires air tight ripening rooms having installed air conditioners and humidifiers for controlling temperature and humidity. Secondly, the existing method requires hazardous pesticides like calcium carbide, ethephon etc. Further the existing method is unsuitable while the fruits are being transported. Furthermore, the existing method for ripening of fruits involve large amount of capital which cannot be afforded by many of the farmers or sellers.
Accordingly, there exists a need of a formulation for encapsulation of ethylene gas for ripening of fruits that allows usage thereof while carrying fruits in a plastic container/ cotton boxes / crates from one place to another and useful while transit without the requirement of air tight ripening rooms.
Objects of the invention
An object of the present invention is to provide a formulation for trapping / encapsulation of ethylene and controlled release thereof or ripening of fruits.
Another object of the present invention is to provide a method for preparation of formulation for trapping/ encapsulation of ethylene gas and controlled release thereof or ripening of fruits.
Still another object of the present invention is to provide a method of packaging of the fruit ripening formulation.
Yet another object of the present invention is to provide a formulation that is useful for ripening of fruits without requirement of air tight ripening room and is cost effective.
Further object of the present invention is to provide a formulation for ripening of fruits which is made using edible starch and does not affect adversely on health.
Summary of the invention
Accordingly, the present invention provides a fruit ripening formulation (hereinafter “the formulation”).The formulation comprises a plurality of edible starches in a predefined quantity. The plurality of edible starches includes an edible pea starch, an edible banana starch, an edible potato starch, an edible corn/maize starch and an edible tapioca starch. In an embodiment, the edible pea starch is used in a range of 1 gm to 15 gm and each of the edible banana starch, the edible potato starch, the edible corn/ maize starch and the edible tapioca starch are used in a range of 5% by weight to 10% by weight of the pea starch.
Further, the formulation comprises beta-cyclodextrin in a range of 20 gm to 40 gm. Furthermore, the formulation comprises hydroxy-propyl methylcellulose (HPMC) K-100M in a range of 1 gm to 25 gm. Moreover, the formulation comprises carboxymethyl cellulose (CMC) in a range of 1 gm to 10 gm.
Further, the formulation comprises natural moisture absorbers like silica gel in a range of 10 gm to 30 gm. Furthermore, the formulation comprises coconut coir pith in a range of 10 gm to 30 gm. Moreover, the formulation comprises an activated carbon in a range of 10 gm to 50 gm. The formulation is in a powder form.
In another aspect, the present invention provides a method of preparation and packaging of a fruit ripening formulation.
Brief description of the drawing
The objects and advantages of the present invention will become apparent when the disclosure is read in conjunction with the following figures, wherein
Figure 1 shows a flow chart of a method of preparation and packaging of a fruit ripening formulation, in accordance with the present invention.
Detailed description of the invention
The foregoing objects of the present invention are accomplished and the problems and shortcomings associated with the prior art, techniques and approaches are overcome by the present invention as described below in the preferred embodiments.
The present invention provides a fruit ripening formulation and a method of preparation and packaging thereof. The fruit ripening formulation is made up of edible starches that do not have any adverse health effects. In accordance with the present invention, a starch composite is prepared using different types of starches and mixed with a cellulose composition to provide a modified gel. The modified gel is mixed with natural moisture absorbers and treated further to give a gel-absorber composite. The gel-absorber composite is pressurized under high pressure of ethylene gas to give the fruit ripening formulation of present invention. To avoid loss of ethylene gas from the formulation, the fruit ripening formulation is packed in a specially designed pouch. The pouches are kept in a fruit container for natural ripening of fruits.
The present invention is illustrated with reference to the accompanying drawings, throughout which reference numbers indicate corresponding parts in the various figures. These reference numbers are shown in bracket in the following description.
The present invention provides a fruit ripening formulation (100) (hereinafter “the formulation (100)”). The formulation (100) comprises a plurality of edible starches in a predefined quantity. The plurality of edible starches includes an edible pea starch, an edible banana starch, an edible potato starch, an edible corn /maize starch and an edible tapioca starch. In an embodiment, the edible pea starch is used in a range of 1 gm to 15 gm and each of the edible banana starch, the edible potato starch, the edible corn/ maize starch and the edible tapioca starch are used in a range of 5% by weight to 10% by weight of the pea starch.
Further, the formulation (100) comprises beta-cyclodextrin in a range of 20 gm to 40 gm. Furthermore, the formulation (100) comprises hydroxy-propyl methylcellulose (HPMC) K-100M in a range of 1 gm to 25 gm. Moreover, the formulation (100) comprises carboxymethyl cellulose (CMC) in a range of 1 gm to 10 gm.
Further, the formulation (100) comprises natural moisture absorbers like silica gel in a range of 10 gm to 30 gm. Furthermore, the formulation (100) comprises coconut coir pith in a range of 10 gm to 30 gm. Moreover, the formulation (100) comprises an activated carbon in a range of 10 gm to 50gm.In an embodiment the formulation is in a powder form. However, it is understood here that the formulation (100) can have any other form in other alternative embodiments of the present invention.
In another aspect, the present invention provides a method (200) of preparation and packaging of the fruit ripening formulation (100). Figure 1 shows a detailed flowchart from steps (a) to (j).
At step (a), the method (200) involves mixing a plurality of edible starches in a predefined quantity to give a starch mixture (10). The plurality of edible starches includes an edible pea starch, an edible banana starch, an edible potato starch, an edible corn/maize starch and an edible tapioca starch. In an embodiment, 1 gm to 15 gm of the edible pea starch is mixed with the edible banana starch, the edible potato starch, the edible corn/maize starch and the edible tapioca starch, each of the starch being from 5% by weight to 10% by weight of the pea starch.
At step (b), the method (200) involves dissolving the starch mixture (10) in a predefined quantity of demineralized (DM) water to prepare a modified pea starch composition (20). Specifically, the starch mixture (10) is dissolved in 1000ml of DM water and mixed continuously for 1 hour and left aside for 3 to 5 hours. This solution is cooked for 50 to 100 minutes in a microwave reactor by setting power in between 540 Watt to 1500Watt. This cooked solution is kept for cooling till the solution comes to a room temperature for the duration of 30 minutes to 100 minutes. Further, the cooled solution is kept in a microwave for 30 minutes and hot air oven for 4 to 6 hours for drying to get the modified pea starch composition (20).
At step (c), the method (200) involves mixing a predefined quantity of the modified pea starch composition (20) with beta-cyclodextrin to prepare a starch composite (30). Specifically, 60gm to 80gm of the modified pea starch composition (20) is mixed with 20gm to 40gm of beta-cyclodextrin, stirred for 10 minutes, dissolved in 1000ml DM water and kept for 2 to 4 hours to obtain the starch composite (30).
At step (d),the method (200) involves mixing a predefined quantity of hydroxy-propyl methylcellulose (HPMC) K-100M and carboxymethyl cellulose (CMC) for a predefined period of time to prepare a cellulose composition (40). Particularly, 1 gm to 25 gm of hydroxy-propyl methylcellulose (HPMC)K- 100Mand 1gm to 10gm of carboxymethyl cellulose (CMC)are mixed for the duration of 10 to 20 minutesto preparethecellulose composition(40).
At step(e), the method (200) involves preparing a gel (50) by mixing the cellulose composition (40) in a predefined quantity of water. Particularly, the cellulose composition (40) is slowly mixed in 1000ml of water and stirred for1 hour to preparethegel(50) having froth like texture. The gel (50) is kept aside for 12 to 18 hours until the gel (50) gets expanded and becomes soft.
At step (f), the method (200) involves forming a modified gel (60) by mixing a predefined quantity of the softened gel (50) and the starch composite (30). Specifically, the softened gel(50) and the starch composite (30) are mixed for 15 to 40 minutes and left aside for 4-8 hours to form froth like small bubbles in gel to obtain the modified gel(60).
At step (g), the method (200) involves mixing predefined quantities of natural moisture absorbers, coconut coir pith and an activated carbon with each other for a predefined period of time to obtain an absorber mixture (70). Specifically, 10 gm to 30 gm of natural moisture absorbers like silica gel,10gm to 30gm of coconut coir pith and 10gm to 50gm of the activated carbon are mixed with each other for duration of 15-30minutes to obtain the absorber mixture (70).
At step (h), the method (200) involves obtaining a gel-absorber composite (80) by mixing the modified gel (60) and the absorber mixture(70) for a predefined period of time. Particularly, the modified gel (60) and the absorber mixture (70) are mixed for 50-100minutes and kept for 1-5 hoursand the mixture is dried in a microwave drier keeping power at 1500Watt and gradually decreasing power to 340 Watt for the duration of 30-90minutes. The drying is continued in ahot air for 6 to 8 hours and by keeping the hot air oven initially at 250ºC temperature is gradually reduced to 100ºcto obtain the gel-absorber composite(80).
At step (i), the method (200) involves pressurizing the gel-absorber composite (80) in ethylene gas atmosphere to obtain the fruit ripening formulation (100). The gel-absorber composite (80) is pressurized in ethylene gas atmosphere in a specially made high pressure vessel in which pressure of ethylene gas is maintained at 0.1Mpa to 3Mpafor duration of 24 to 96 hours. The ethylene gas is absorbed or trapped by the gel-absorber composite (80) to give the fruit ripening formulation (100).
At step(j), the method (200) involves packaging the fruit ripening formulation (100) in a heat seal coated high density polyethylene (HDPE) pouch. Since the ethylene gas is volatile in nature, the fruit ripening formulation (100) is packed immediately in a specially made HDPE pouch, preferably a tyvek pouch, to control way of moisture observing and releasing ethylene gas. The HDPE pouch containing the fruit ripening formulation (100) is packed in a secondary pouch filled with ethylene gas, nitrogen gas or mixtures thereof to further reduce the loss of ethylene gas. In an embodiment, the secondary pouch is filled with 100% ethylene gas or 100% nitrogen gas or a mixture of 5% ethylene gas and 95% nitrogen gas thereby ensuring less absorption of oxygen or moisture.
The pouch containing the fruit ripening formulation (100) is kept in a middle of a fruit carrying container. The fruit carrying container is preferably a perforated basket or a perforated carton box having fruits weighing capacity of not more than 20 Kg. The containers are covered from all the sides including top and bottom using polythene sheet. This container or box or crates are ready to transport or can be kept at a room temperature. The pouch absorbs the moisture in the container and releases the ethylene gas slowly in surrounding thereof.After 4 to 5 days, the fruits are uniformly ripened or de-greened and ready to consume.
Advantages of the invention
1. The method (200) does not need an air tight ripening room equipped with an air conditioner and humidifiers for the ripening of fruits.
2. The method (200) does not require hazardous ripening agents like calcium carbide and ethephon rather uses edible starch that does not affect health.
3. The method (200) is even useful while the fruits are in the middle of the transport.
4. Being cost effective, the method (200) is affordable for small farmers and sellers.
The foregoing descriptions of specific embodiments of the present invention have been presented for purposes of illustration and description. They are not intended to be exhaustive or to limit the present invention to the precise forms disclosed, and obviously many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the present invention and its practical application, and to thereby enable others skilled in the art to best utilize the present invention and various embodiments with various modifications as are suited to the particular use contemplated. It is understood that various omissions and substitutions of equivalents are contemplated as circumstances may suggest or render expedient, but such omissions and substitutions are intended to cover the application or implementation without departing from the scope of the claims of the present invention.
,CLAIMS:We claim:
1. A fruit ripening formulation (100) comprising:
a plurality of edible starches in a predefined quantity;
beta-cyclodextrin in a range of 20 gm to 40 gm;
hydroxy-propyl methylcellulose K-100M in a range of 1 gm to 25 gm;
carboxymethyl cellulose in a range of 1 gm to 10 gm;
natural moisture absorbers in a range of 10 gm to 30 gm;
coconut coir pith in a range of 10 gm to 30 gm; and
an activated carbon in a range of 10 gm to 50 gm.
2. The fruit ripening formulation (100) as claimed in claim 1, wherein the plurality of edible starches includes an edible pea starch, an edible banana starch, an edible potato starch, an edible corn/ maize starch and an edible tapioca starch.
3. The fruit ripening formulation (100) as claimed in claim 2, wherein the edible pea starch is used in a range of 1 gm to 15 gm and each of the edible banana starch, the edible potato starch, the edible corn/ maize starch and the edible tapioca starch are used in a range of 5% by weight to 10% by weight of the pea starch.
4. The fruit ripening formulation (100) as claimed in claim 1 is in a powder form.
5. A method (200) of preparation and packaging of a fruit ripening formulation (100), the method (200) comprising the steps of:
mixing a plurality of edible starches in a predefined quantity to give a starch mixture (10);
dissolving the starch mixture (10) in a predefined quantity of demineralized water to prepare a modified pea starch composition (20);
mixing a predefined quantity of the modified pea starch composition (20) with beta-cyclodextrin to prepare a starch composite (30);
mixing hydroxy-propyl methylcellulose K-100M and carboxymethyl cellulose for a predefined period of time to prepare a cellulose composition (40);
preparing a gel (50) by mixing the cellulose composition (40) in a predefined quantity of water and softening the gel (50);
mixing a predefined quantity of the softened gel (50) and the starch composite (30)to form a modified gel (60) ;
mixing predefined quantities of natural moisture absorbers, coconut coir pith and an activated carbon with each other for a predefined period of time to obtain an absorber mixture (70);
obtaining a gel-absorber composite (80) by mixing the modified gel (60) and the absorber mixture (70) for a predefined period of time;
pressurizing the gel-absorber composite (80) in an ethylene gas atmosphere to obtain the fruit ripening formulation (100); and
packaging the fruit ripening formulation (100) in a heat seal coated high density polyethylene pouch, wherein the heat seal coated high density polyethylene pouch containing the fruit ripening formulation (100) is packed in a secondary pouch.
6. The method (200) as claimed in claim5, wherein the plurality of edible starches includes an edible pea starch, an edible banana starch, an edible potato starch, an edible corn/ maize starch and an edible tapioca starch.
7. The method (200) as claimed in claim6, wherein the edible pea starch is used in a range of 1 gm to 15 gm and each of the edible banana starch, the edible potato starch, the edible corn/ maize starch and the edible tapioca starch are used in a range of 5% by weight to 10% by weight of the pea starch.
8. The method (200) as claimed in claim 5, wherein the modified pea starch composition (20) in a range of 60 gm to 80 gm is mixed with beta-cyclodextrin in a range of 20 gm to 40 gm, stirred for 10 minutes, dissolved in 1000 ml demineralized water and kept for 2 to 4 hours to obtain the starch composite (30).
9. The method (200) as claimed in claim5, wherein hydroxy-propyl methylcellulose K-100M in a range of 1 gm to 25 gm and carboxymethyl cellulose in a range of 1 gm to 10 gm are mixed for a duration of 10 to 20 minutes to form the cellulose composition (40).
10. The method (200) as claimed in claim5, wherein 10 gm to 30 gm of the natural moisture absorbers like silica gel, 10 gm to 30 gm of coconut coir pith and 10 gm to 50gm of activated carbon are mixed with each other for duration of 15-30 minutes to obtain the absorber mixture (70).
11. The method (200) as claimed in claim5, wherein the secondary pouch is filled with ethylene gas, nitrogen gas or mixtures thereof to further reduce the loss of ethylene gas.
Dated this 27thday of August, 2019

Prafulla Wange
(Agent for Applicant)
(IN/PA/2058)