FIELD OF THE INVENTION
This invention relates generally to food trays and packaging systems used by retailers in the storage and display of perishable foods. More specifically, the invention relates to food packaging trays and packaging systems which comprise structural features for enhanced drainage and separation of natural fluids away from such foods to extend both shelf-life and appetizing appearance for better customer acceptance.
BACKGROUND OF THE INVENTION
Packaging systems are known in the art for displaying foods such as cut fresh fruit, meat, and fish which continue to drain residual natural juices after being packaged. These packaging systems are intended for maintaining the freshness and appetizing appearance of fruits, vegetables, prepared foods and uncooked meat, fish, poultry and other perishable items. The packages are transparent so the consumer can see the product being displayed.
Packaging systems are known in the art which include a base tray and an outer wrapper, lid, or film to contain the produce. Many products packaged in such trays continue to exude natural fluids and juices after being placed in display cases by retailers. Some products also emit gasses such as CO2 which can accumulate in the package, distending sealed lids or films and altering the environment within the package. Customer acceptance of such products is usually dependent on maintaining an appetizing appearance of the packaged food products. Fresh cut fruit products in containers quickly exude juices that pool in the bottom of the container and are in direct contact with the fruit. Fresh meat products, packaged in such trays are often in direct contact with fluid absorbent pads. Accumulation of CO2 within a package can distend the package and also displace oxygen, potentially promoting growth of anaerobic bacteria inside the package. Consequently, such packaging methods provide limited shelf life and reduced customer acceptance because of the unsightly appearance of the product disposed in the residual fluids. Products with limited shelf life due to unsightly pooled liquids and distended/bloated packages result in food waste.
Fresh-cut produce requires wounding the plant tissue, which initiates a sequence of respiratory, metabolic, and enzymatic activities that result in quality degradation: texture deterioration, enhanced ripening, degradation of color, and formation of unpleasant off-flavors. These reactions occurring in fresh-cut fruits and vegetables decrease product shelf life and can render the product unmarketable. Fruits release ethylene, a gaseous ripening plant hormone and quality-degrading enzymes, such as polyphenol oxidases, celulases, pectolytic enzymes, amylases, and peroxidases, which cause discoloration, softening and production of off-flavors. Under the influence of these enzymes and microbes, starches, sugars, and organic acids break down into water and CO2. Juice released from the fruit includes these enzymes and microbes.
Fluid absorbent pads are commonly used in packaging systems used to store and display meats and delicate fruits such as berries. Some known food display packages are configured with additional layers to define a liquid reservoir between the layers beneath the food product. Such containers are expensive to manufacture and absorbent pads add to the quantity of material in the package. Additional compartments in the container also prevent compact stacking of the containers, increasing the volume occupied by containers during manufacturing and transport.
An object of the invention is to provide a cost-effective container for cut product that separates the cut product from liquid released from the product to enhance the visual appearance of the cut product to a consumer and enhance shelf life of the packaged cut product.
Another object of the invention is to provide a cost-effective container for cut product that effectively contains liquids released from the product while permitting exchange of air between the interior and exterior of the package to prevent bloating of the package and accumulation of ethylene and/or CO2 and ensure the presence of O2 within the container.
SUMMARY
Disclosed containers for cut product include a peripheral sidewall and a floor panel integrally formed from polymer material, the floor panel extending inward from the sidewall to define a container interior. The floor panel includes at least one island, the at least one island including a product support surface elevated relative to a base surface of the container. The at least one island is at least partially surrounded by at least one reservoir. The product support surface is distributed across the floor panel to support cut product placed in the container interior above the at least one reservoir. The product support surface is interrupted or discontinuous in a direction parallel to the base surface of the container. The container interior defines a product volume above the product support surface of the at least one island and the at least one reservoir defines a fluid volume within the container interior and below the product support surface. The fluid volume being between approximately 3% and approximately 15% of the product volume. This configuration of a container allows liquid released from the cut product to descend into the at least one reservoir while the cut product is supported above the liquid in the reservoir, limiting contact between the liquid and the cut product during storage.
In some embodiments of the disclosed containers, the floor panel includes a radially inward projecting shoulder defining a peripheral product support surface extending inwardly from a lower end of the peripheral sidewall. In some embodiments the peripheral product support surface extends continuously around the lower end of the peripheral sidewall. In some embodiments, the peripheral product support surface is sloped toward the at least one reservoir to guide liquid released from the cut product into the at least one reservoir. In other embodiments, the peripheral product support surface is interrupted around the lower end of the side wall.
In some embodiments, the at least one island comprises a plurality of islands, each island at least partially surrounded by the at least one reservoir. In some embodiments, the product support surface of one or more of the plurality of islands is connected to the peripheral support surface.
In some embodiments, the product support surface has a height above the base surface of the container and includes product support surface portions spaced from each other a lateral distance by the at least one reservoir, the height of the product support surface corresponding to a depth of the reservoir, the depth of the reservoir being no greater than 75% of the lateral distance between product support surface portions.
In some embodiments of a disclosed container, the product support surface and the peripheral support surface have a combined surface area between approximately 27% and approximately 47% of an area of the floor panel. The peripheral product support surface and product support surface are configured so that cut product rests directly on the product support surface and peripheral product support surface. The floor panel may consist essentially of a single thickness of polymer material.
In some embodiments, the at least one island includes a channel interrupting the product support surface, said channel defined above a bottom of the at least one reservoir and providing a flow path for fluid flow between regions of the at least one reservoir. The at least one reservoir may be interrupted by the at least one island into a plurality of reservoirs, and channels interrupting the product support surface connect the plurality of reservoirs into a single connected volume.
The disclosed containers may be thermoformed from a sheet of thermoplastic material. The disclosed containers may be injection molded from thermoplastic material.
Some embodiments of the disclosed containers include a lid having a lip configured to mate with a rim at the upper end of the container sidewall. The lid may be hingedly connected to the upper end of the container sidewall. The lip and the rim may cooperatively define a vent allowing gas exchange between the interior of the container and the surrounding ambient environment.
In some embodiments, the product support surface includes a plurality of recesses or depressions that add volume to the interior of the container. In some embodiments, a bottom surface of the reservoir or reservoirs define a plurality of recesses or depressions that contribute to the fluid volume of the reservoir or reservoirs. Some embodiments of the disclosed containers include recesses or depressions on both the product support surface and a bottom surface of the reservoir or reservoirs, with the recesses or depressions each defining a small volume to the interior of the container. In one form, the recesses or depressions are defined by a side wall and a bottom surface, with the side walls taking the form of a circle, oval, closed polygon or other closed shape. In another form, the recesses or depressions may include only a bottom surface depressed relative to the product support surface or bottom surface of the reservoir or reservoirs, with a recess or depression of this type being described as a dimple defined by a concave bottom surface. In one form, the recesses or depressions are defined by a side wall in the form of a closed polygon in the form of a regular hexagon. Recesses, depressions or dimples may be provided only on the product support surface, only on the floor of the reservoir or reservoirs or on both the product support surface and the bottom surface of the reservoir or reservoirs. Recesses, depressions or dimples on the bottom surface of the reservoir or reservoirs may form part of the base surface of the container.
The disclosure also includes a method of extending shelf-life of stored cut product. The method includes providing a container having a sidewall and a floor panel defining a container interior, the floor panel including a base surface configured to support the container in a horizontal position and configuring the floor panel to include an interrupted or discontinuous product support surface elevated relative to the base surface of the container, the floor panel defining at least one reservoir inward of the sidewall and below the product support surface. The method also includes storing cut product in the container with the cut product supported by the product support surface, wherein liquid released from the cut product during storage descends into the at least one reservoir and the cut product is supported above the liquid during storage. The disclosed method includes configuring the floor panel and lid according to any of the disclosed embodiments.
The disclosed containers separate cut product from released liquid without the need for added layers of material or absorbent pads as used in the prior art.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 is a top perspective view of a first embodiment of a container for cut product according to aspects of the disclosure, with a lid of the container shown in an open position;
FIG. 2 is a top plan view of the container for cut product of FIG. 1;
FIG. 3 is a bottom perspective view of the container for cut product of FIGS. 1 and 2;
FIG. 4 is a sectional view of the container for cut product of FIGS. 1-3 taken along line 4-4 of FIG. 2 and with the lid shown in a closed position;
FIG. 5 is an enlarged detail of the container for cut product of FIGS. 1-4 taken from FIG. 1;
FIG. 5A is an enlargement of the lid portion of a first embodiment of a vent according to aspects of the disclosure;
FIGS. 5B and 5C are enlargements of the lid portion of a second embodiment of a vent according to aspects of the disclosure;
FIGS. 6A-6G are schematic representations of alternative product support surfaces according to aspects of the disclosure;
FIG. 7 is a top perspective view of a second embodiment of a container for cut product according to aspects of the disclosure, with a lid of the container shown in an open position;
FIG. 8 is an enlarged partial bottom perspective view of the container for cut product of FIG. 7;
FIG. 9 is a front elevation view of the container for cut product of FIGS. 7 and 8;
FIG. 9A is a top plan view of the container for cut product of FIGS. 7-9 with the lid removed;
FIG. 10 is a sectional view of the container for cut product of FIGS. 7-9 taken along line 10-10 of FIG. 9 and with the lid of the container shown in a closed position;
FIG. 11 is a sectional view of the container for cut product of FIGS. 7-9 taken along line 11-11 of FIG. 9 and with the lid of the container shown in a closed position;
FIG. 10 is a right side plan view of a the container for cut product of FIGS. 7-9;
FIG. 12 is a sectional view through two containers for cut product filled with cut product and stacked according to aspects of the disclosure taken along line 12-12 of FIG. 30;
FIG. 13 is a front elevation view a stack of two containers for cut product according to aspects of the disclosure shown in FIGS. 12, 29 and 30;
FIG. 14 is a sectional view through the stack of two containers for cut product of FIG. 13 taken along line 14-14 of FIG. 30;
FIG. 15 is a top perspective view of a third embodiment of a container for cut product according to aspects of the disclosure;
FIG. 16 is a bottom perspective view of the container for cut product of FIG. 15;
FIG. 17 is a partial top plan view of the container for cut product of FIGS. 15 and 16 with the lid removed;
FIG. 18 is a sectional view of the container for cut product of FIGS. 15-17, taken along line 18-18 of FIG. 17;
FIG. 19 is a side elevation view of a fourth embodiment of a container for cut product according to aspects of the disclosure;
FIG. 20 is a top plan view of the container for cut product of FIG. 19;
FIG. 21 is a sectional view through the container for cut product of FIGS. 19 and 20, taken along line 21-21 of FIG. 20;
FIG. 22 is a front elevation view of a fifth embodiment of a container for cut product according to aspects of the disclosure;
FIG. 23 is a top plan view of the container for cut product of FIG. 22;
FIG. 24 is a top perspective view of the container for cut product of FIGS. 22 and 23, with one end wall removed to show interior features;
FIG. 25 is a sectional view through the container for cut product of FIGS. 22-24, taken along line 25-25 of FIG. 23;
FIG. 26 is a top perspective view of a sixth embodiment of a container for cut product according to aspects of the disclosure;
FIG. 27 is a bottom perspective view of the container for cut product of FIG. 26;
FIG. 28 is a front elevation view of the container for cut product of FIGS. 26 and 27;
Table 1 compares fluid volume and support surface area ratios of eight disclosed containers to a prior art container;
FIG. 29 is a top perspective view of a seventh embodiment of a container for cut product according to aspects of the disclosure;
FIG. 30 is a top plan view of the container of FIG. 29 with the lid removed;
FIG. 31 is a top perspective view of one example of a prior art container for cut product with the lid in an open position;
FIG. 32 is a bottom perspective view of the prior art container of FIG. 31;
FIG. 33 is a top plan view of an eighth embodiment of a container for cut product according to aspects of the disclosure;
FIG. 34 is a bottom perspective view of the container of FIG. 33;
FIG. 35 is a graph comparing changes in total soluble solids (TSS) of pineapple stored in container 10f (hereafter “test container”) constructed according to aspects of the disclosure to changes in TSS of pineapple stored in a prior art container 60 (hereafter “control container”) used as a control;
FIG. 36 is a graph comparing changes pH and titratable acidity of pineapple stored in a test container (10f, illustrated in FIGS. 12-14, 29 and 30) to changes in pH and titratable acidity of pineapple stored in a control container (60, illustrated in FIGS. 31 and 32);
FIG. 37 is a graph comparing changes in firmness of pineapple stored in a test container (10f) to changes in firmness of pineapple stored in a control container (60);
FIG. 38 is a graph comparing changes in lightness of pineapple stored in a test container (10f) to changes in lightness of pineapple stored in a control container (60);
FIG. 39 is a graph comparing changes in color (yellowness) of pineapple chunks stored in a test container (10f) to changes in color of pineapple chunks stored in a control container (60);
FIG. 40 are graphs comparing changes in oxygen (A) and CO2 (B) inside a test container (10f) filled with pineapple to changes in oxygen and CO2 inside a control container (60) filled with pineapple over a period of 12 days;
Table 2 tabulates results of paired preference tests of 113 panelists provided with samples of pineapple stored in a test container (10f) and samples of pineapple stored in a control container (60) at intervals of 2 days over a 12 day period;
FIG. 41 is a graph comparing changes in total soluble solids (TSS) of watermelon stored in a test container (10f) to changes in TSS of watermelon stored in a control container (60);
FIG. 42 is a graph comparing changes in firmness of watermelon stored in a test container (10f) to changes in firmness of watermelon stored in a control container (60);
FIG. 43 are graphs comparing changes in color of watermelon stored in a test container (10f) with changes in color of watermelon stored in a control container (60);
FIG. 44 is a graph comparing changes in lightness of watermelon stored in a test container (10f) with changes in lightness of watermelon stored in a control container (60);
FIG. 45 is a graph comparing changes in oxygen inside a test container (10f) filled with watermelon to changes in oxygen inside a control container (60) filled with watermelon over a period of 12 days;
FIG. 46 is a graph comparing changes in CO2 inside a control container (10f) filled with watermelon to changes in CO2 inside a control container (60) filled with watermelon over a period of 12 days;
Table 3 tabulates results of paired preference tests of 113 panelists provided with samples of watermelon stored in a test container (10f) and samples of watermelon stored in a control container (60) at intervals of 2 days over a 12 day period; and
FIG. 47 graphically illustrates panelist responses stating reasons for preference between watermelon stored in test containers (10f) and watermelon stored in control containers (60).
DETAILED DESCRIPTION
Containers for cut product according to aspects of the disclosure are illustrated in FIGS. 1-30. Among the benefits and improvements disclosed herein, other objects and advantages of the disclosed embodiments of containers for cut product will become apparent from the following description and drawings, wherein like numerals represent like parts throughout the drawings. Detailed embodiments of containers for cut product are disclosed; however, it is to be understood that the disclosed embodiments are merely illustrative of the invention that may be embodied in various forms. In addition, each of the examples given in connection with the various embodiments of the invention are intended to be illustrative, and not restrictive.
Throughout the specification and claims, the following terms take the meanings explicitly associated herein, unless the context clearly dictates otherwise. The phrase “in some embodiments” as used herein does not necessarily refer to the same embodiment(s), although it may. The phrases “in another embodiment” and “in some other embodiments” as used herein do not necessarily refer to a different embodiment, although it may. Thus, as described below, various embodiments may be readily combined without departing from the scope or spirit of the invention.
In addition, as used herein, the term “or” is equivalent to the term “and/or,” unless the context clearly dictates otherwise. The term “based on” is not exclusive and allows for being based on additional factors not described unless the context clearly dictates otherwise. In addition, throughout the specification, the meaning of “a,” “an,” and “the” include plural references. The meaning of “in” includes “in” and “on.”
Further, the terms “substantial,” “substantially,” “similar,” “similarly,” “analogous,” “analogously,” “approximate,” “approximately,” and any combination thereof mean that differences between compared features or characteristics is less than 10% of the respective values/magnitudes in which the compared features or characteristics are measured and/or defined.
As used in this disclosure, the term “cut product” refers to food products that are cut or divided and placed into a container for storage and display to customers, where the food products release liquids into the container. One example of a cut product is fruit such as watermelon, cantaloupe, pineapple, mixed fruit or the like. The disclosed containers may find utility with other products that release liquid after packaging and the term “cut product” is not limited to fruit. The disclosed containers are transparent so the cut product is visible to the customer. As discussed above, liquids such as fruit juice released from the cut product into the container can accumulate and be visually unappealing to the customer. Accumulated liquids in contact with the cut product may reduce the shelf life of the cut product. The disclosed containers for cut product include an innovative configuration that supports the cut product above an area referred to as a “reservoir” at the bottom of the container that collects liquid released from the cut product. The disclosed containers support the cut product above the accumulated liquid in a manner distinct from existing containers, potentially extending the shelf life and customer appeal of the packaged cut product. It is believed that separating the cut product from liquid released from the product can improve shelf-life and customer appeal by reducing the effect of enzymes and/or microbes in the liquid on the cut product. Some embodiments of the disclosed containers may include features that reduce visibility of the accumulated liquid, enhancing the appearance of the packaged cut product when viewed by customers. Some embodiments of the disclosed containers may also include ventilation to ensure gas exchange between the interior and exterior of the container to reduce accumulation of ethylene and CO2 in the container. Some disclosed embodiments of a container for cut product both support cut product above accumulated liquid and include ventilation.
The disclosed containers are preferably formed from thermoplastic material such as polystyrene, polyester, PVC, polypropylene, polyethylene or any combination of these or other thermoplastic materials. The containers may be produced by injection molding or thermoforming as is known in the art. All of these thermoplastic materials fall in the broad category of polymer materials. The containers may be closed with a lid or film secured to an upper flange or lip of the container by heat or adhesive as is known in the art. The container is preferably transparent, allowing the cut product in the container to be clearly seen by customers. The containers are configured to be nested in compact stacks when empty and some embodiments are configured to be handled by automated equipment during production and packing with cut product. The disclosed containers are configured to be displayed in a refrigerated case in a horizontal position, with a floor panel of the container in a substantially horizontal position. The floor panel of the disclosed containers is the lowest portion, or base of the container and is configured to support cut product, define reservoirs for fluid released from the cut product and includes a base surface on which the containers rest when in use. Containers with lids may include features on the lids that engage the floor panel of containers with the same or similar floor panel to stabilize stacks of containers in a display case. When the disclosed containers are filled with cut product and arranged in a stack with the floor panel of the containers in a horizontal position, gravity causes liquid released from the cut product to flow in a downward direction toward one or more reservoirs defined in the floor panel of the container. The innovative design of a floor panel of a container for cut product works with gravity to direct liquid released from the product into one or more reservoirs defined at the bottom of the container while supporting cut product in a product volume above the level of the liquid in the one or more reservoirs. The one or more reservoirs may include a plurality of reservoirs connected by passages or channels to form a single reservoir or may be separated into two or more reservoirs. Fluid passages or channels between reservoirs or portions of reservoirs allow fluid from the cut product to flow from one region or reservoir to another, maximizing the fluid-holding capacity of the reservoirs.
The disclosed containers for cut product include features of the floor panel of the container configured to support cut product above channels and reservoirs that will collect fluid that is released from the cut product after placement in the container. Surfaces of the floor panel that support cut product above the channels and/or reservoirs are referred to as “support surfaces.” One way to describe the product support surfaces is that the product support surfaces are elevated or raised relative to the channels and reservoirs. An alternative description is that the reservoirs and channels are recessed or depressed relative to the product support surfaces. Those skilled in the art will recognize that these alternative descriptions are functionally equivalent, and the corresponding structures can be produced from the same form or mold. Claim language used to distinguish the relative positions of product support surfaces and reservoirs and/or channels may be expressed either of these ways without altering the structure being claimed.
FIGS. 1-5 illustrate a first embodiment of a container for cut product according to aspects of the disclosure, designated by reference numeral 10. The disclosed container 10 is formed from thermoplastic material, with all the features integrally connected to each other. One preferred form of manufacture is thermoforming, where a sheet of polymer material is formed over a heated mold using vacuum and/or pressure. A lid 11 is shown connected to the upper edge of a sidewall 12 of the container 10. The sidewall 12 and a floor panel 14 define an interior 16 of the container 10. In this embodiment, the floor panel 14 includes a plurality of raised islands 18 projecting upward from a base surface 20 of the container 10. This disclosure uses the word “island” to refer to features of the floor panel that include a support surface 22 and are spaced apart from the sidewall 12 or extend inwardly from the sidewall 12. The word “island” or “islands” as used in this description does not require that the “island” is surrounded by a reservoir, with some islands taking the form of a peninsula extending away from the sidewall 12 or an island connected to the sidewall 12 by an isthmus or similar structure. Further, the islands 18 may be connected to one or more other islands 18 by features of the floor panel 14 extending above the base surface 20 of the container. The floor panel 14 includes an inward projecting shoulder 26 extending radially inward from the bottom of the sidewall 12. The sidewall 12 of the container extends from an upper peripheral lip 27 to the inward projecting shoulder 26 and may be convoluted or corrugated to enhance structural rigidity as shown in FIGS. 1-4. Each island 18 includes a product support surface 22 facing the interior 16 of the container 10. The islands 18 are arranged in a pattern and cooperate with the inward projecting shoulder 26 to provide a combined support surface 22, 26 for cut product with one or more reservoirs 24 and/or channels 25 defined inward of the inward projecting shoulder 26, between the islands 18, and below the product support surfaces 22 and inward projecting shoulder 26. The cut product is supported by the product support surfaces 22 and inward projecting shoulder 26 above the reservoirs 24 and channels 25, reducing contact between the cut product and liquid released from the cut product. In this embodiment of a container 10, the product support surfaces 22 occupy spaces between the reservoirs 24 and are interrupted by channels 25, with the structure of the floor panel 14 raised above the base surface 20 of the container 10 to define the channels 25. The islands 18 and associated product support surfaces 22 are arranged in concentric rings following the generally rectangular shape of the floor panel 14. Alternatively stated, the reservoirs 24 and channels 25 are recessed relative to the product support surfaces 22 and inward projecting shoulder 26 and occupy an area between the islands 18 and the inward projecting shoulder 26. In this embodiment, the product support surfaces 22 are substantially planar or flat in a direction facing the interior 16 of the container 10. In this embodiment, the product support surfaces 22 are interrupted by channels 25, which allow fluid to flow between reservoirs 24. The channels also structurally interrupt the islands 18 and reservoirs 24 in a circumferential, and lateral direction, increasing the structural integrity of the floor panel 14. Alternatively stated, the product support surfaces 22 are interrupted or discontinuous in a direction parallel to the base surface 20.
The product support surfaces 22 of the container 10 illustrated in FIGS. 1-4 are flat or planar facing the interior 16 of the container 10. However, product support surfaces 22 are not limited to this configuration. FIGS. 6A-6G illustrate alternative configurations of product support surfaces 22 on islands 18 with respect to the width w and length L of the islands 18. It will be understood that the width w and length L may be the same or may refer to an arbitrary direction relative to an asymmetrically shaped island. According to aspects of the disclosure, the product support surfaces 22 may be convex in a direction facing the interior 16 of the container as shown in FIGS. 6A-6C. Convex shapes include a curve as shown in FIG. 6C or plurality of flat facets meeting each other at obtuse angles as shown in FIGS. 6A and 6B. The plurality of flat facets may also meet with side walls of the islands 18 at an obtuse angle as shown in FIGS. 6A and 6B. The islands 18 may be symmetrical with respect to a plane bisecting the island 18 as shown in FIG. 6E, or the island may be asymmetrical as shown in FIG. 6D. The product support surface 22 may be horizontal or approximately parallel with the base surface of the container as shown in FIG. 6E or may be slanted or angled with respect to the bottom support surface of the container as shown in FIG. 6D. An alternative convex product support surface 22 may be defined by one or more curves projected along a length L of the island 18 as shown in FIG. 6G. Product support surfaces 22 may be arranged at the same height relative to the base surface 20 of the container or may be arranged at two or more heights, with the reservoir 24 defined below the lowest product support surface 22. Product support surfaces 22 may be non-planar and defined by facets or curves along a length L of the islands 18 as shown in FIGS. 6F and 6G. Whatever the configuration, the product support surfaces 22 are elevated relative to the reservoirs 24 or channels 25 and support the cut product above liquid released from the cut product. Alternatively stated, the reservoir(s) 24 are depressed or recessed relative to the product support surfaces 22.
Corners of the islands 18 may be rounded and the product support surfaces 22 configured to avoid sharp angles or edges that would cut into or damage cut product. The islands 18 are arranged on the floor panel 14 of the container 10 to define a pattern of product support surfaces 22 separated by a defined lateral space smaller than the average dimensions of the cut product so that cut product is supported on the product support surfaces 22 above the reservoirs 24. The islands 18 can be described as extending upward from a bottom or base surface 20 of the container 10 or the reservoirs 24 can be described as recessed below the product support surfaces 22 and inward projecting shoulder 26. The configuration of islands 18 and product support surfaces 22, 26 illustrated in FIGS. 1-4 is one example, and other examples are illustrated in later disclosed embodiments.
In the container 10 of FIGS. 1-5, the material of the floor panel 14 defining the reservoirs 24 includes outward-facing base surface 20 of the container 10. As shown in FIGS. 3 and 4, the floor panel 14 includes the inward projecting shoulder 26, with the bottom surfaces of the reservoirs 24 combining to form a base surface 20 of the container 10. In this embodiment of a container for cut product 10, the bottom surfaces of the reservoirs are flat and co-planar. While it is not required that the bottom surfaces of the reservoirs 24 be flat or arranged in the same plane, at least a plurality of these surfaces should be in a common plane to provide a stable base surface 20 for the container 10. It will be apparent to those skilled in the art that base surfaces in a common plane arranged at the corners or along the periphery of the container will provide a stable and stackable container. The islands 18 and reservoirs 24 are configured to maximize the volume of the reservoirs, while the support surfaces 22, 26 have a lateral spacing less than an average diameter of the cut product. As best seen in FIG. 4, the product support surfaces 22 are laterally separated by a distance 17 by reservoirs 24 having a depth 19. In some disclosed embodiments, the depth 19 of the reservoirs is limited to 75% of the lateral distance 17 between laterally adjacent product support surfaces 22.
Flat and coplanar bottom surfaces of the reservoirs 24 combine to provide a stable base surface 20 to support the container 10 when filled with product and stacked for display in a retail setting as shown in FIGS. 12 and 13. As shown in FIGS. 2 and 4, the lid 11 may include raised features 13 projecting upward from a top surface of the lid 11 when the lid 11 is closed. In the embodiment of FIGS. 1-4, the raised features 13 are arranged to mate with outside surfaces of the side walls 28 of the reservoirs 24 at the periphery of the floor panel 14 to align stacked containers 10 with each other as shown in FIGS. 13 and 14. The reservoirs 24 contain fluid released from the cut product, define base surface 20 for the containers 10 and inter-fit with the raised features 13 of the lid 11 to facilitate stacking of the containers 10 filled with cut product in a retail setting.
With reference to FIGS. 1, 2 and 5, an upper rim 30 of the container 10 and a lip 32 on the lid 11 are configured to snap together, closing the container 10 after it is filled with cut product. According to aspects of the disclosure, the rim 30 and lip 32 are interrupted to form a vent when the lid 11 is closed. In one form, the vent includes a slot or groove 34 interrupting an upper surface 36 of the rim 30 of the container and a groove or slot 38 interrupting an annular bead 40 on the lip 32 of the lid 11. The annular bead 40 on the lip 32 is configured to snap into a complementary annular recess 42 in the upper rim 30, with the elastic properties of the rim 30 and lip 32 allowing deformation of the mating parts during closure and retention of the lid 11 in a closed position after closure. The vertical slot 38 in the annular bead 40 and the groove 34 in the rim upper surface 36 are aligned when the lid 11 is closed to form a vent 34, 38 connecting the interior volume 16 of the container 10 with the ambient environment surrounding the container 10. The vent 34, 38 allows exchange of air between the interior volume 16 of the container 10 and the ambient environment along a path illustrated in FIG. 5A to reduce or prevent accumulation of ethylene and CO2 inside the container. Accumulated ethylene will accelerate ripening of fruit, resulting in loss of color, texture, and flavor. Accumulated CO2 may promote the growth of anaerobic bacteria in the container 10 and may visibly expand or bloat the container in a manner that is obvious and unappealing to a customer. The vent 34, 38 is positioned at the highest point in the container 10 and configured to permit air/gas exchange while limiting release of liquid from the container 10, even when the container is not in a horizontal position. The container 10 may include one or more vents and the configuration of an effective vent is not limited to the vent illustrated in FIGS. 1-5. Some disclosed containers do not include a vent.
FIGS. 5B and 5C illustrate an alternative form of vent employing an interruption of the annular bead 40. In this vent, the interruption 38a of the bead 40 follows the contour of the bead 40 as shown in FIG. 5B. The groove 34 in the rim 30 of the container has the same form as in the vent illustrated in FIGS. 5 and 5A. The interruption 38a in the annular bead 40 defines a tortuous path for gas exchange as illustrated in FIG. 5C, which limits the flow of liquid from the vent 34, 38a in the event the container is tipped from a horizontal position after being filled with cut product.
The pattern of islands 18, reservoirs 24 and/or channels 25 connecting the reservoirs 24 of the disclosed containers is distinct from raised or recessed areas commonly used on the bottom of thermoformed and injection-molded food containers. FIGS. 31 and 32 illustrate a prior art food container 60 with a centrally located, raised portion 63 that improves the structural integrity of the bottom of the container 60 when filled with product. An annular base surface 64 surrounds the raised portion 63, which may bow downward when the container is filled with product without disturbing the stability of stacked containers. Other convolutions of the floor panel of food containers are continuous around a circumference of the container and are intended to enhance the structural rigidity of the floor of the container. In the disclosed container for cut product 10 illustrated in FIGS. 1-4, the islands 18 are discontinuous around a circumference of the container, as well as across the length and width of the container and are not primarily designed to enhance the structural rigidity of the floor of the container 10. The number, height, shape, size and spacing of the islands 18 and reservoirs 24 may be varied according to the type of cut product for which the container will be used, the volume of cut product, the volume of fluid the cut product is expected to release while on display, and the size of pieces into which the cut product is divided before placement in the container. The number and configuration of vents may also be varied according to the volume of the container, type of product or other criteria.
The container 10 illustrated in FIGS. 1-4 is configured with angles between surfaces that allow the container to be released from a mold or form used to mold or thermoform the container. Angles of 5° to 10° above 90° between adjacent surfaces allow for non-damaging release of the container from a mold or form. Examples include the angled side wall 12 of the container 10, and the angle between a sidewall of an island 18 and the base surface 20 of the container 10.
The disclosed containers can be described in terms of the proportion of the area at the bottom of the container that supports cut product to the total area of the bottom of the container. The area at the bottom of the containers is measured radially inward from the bottom of the sidewall 12 and includes the inward projecting shoulder 26, the area of the product support surfaces 22 and the area of the reservoirs 24 and channels 25. The area of the bottom of the container 10 occupied by the support surfaces 22 of the islands 18 and the inward projecting shoulder 26 represents a balance between support for cut product and volume available for liquid released from the cut product. The inward projecting shoulder 26 cooperates with the product support surfaces 22 of islands 18 adjacent the sidewall 28 of the floor panel 14 to provide additional support for cut product above the reservoirs 24. A support area ratio is calculated by dividing the combined area of the inward projecting shoulder 26 and support surfaces 22 by the total area of the bottom of the container (area of shoulder 26+area of support surfaces 22+area of reservoirs 24+area of channels 25). In the container 10 of FIGS. 1-4, the area of the channels 25 is included with the area of the reservoirs 24 in calculating the area ratio. The area ratio for container 10 is 29.9%, as shown in Table 1 (Table 1 is included in the drawings after FIG. 28).
The disclosed containers 10 can also be described in terms of three volumes. The containers 10 define an interior volume 16 below an upper peripheral lip 27 where the interior volume 16 includes the fluid retaining volume of the reservoirs 24 and channels 25. The region of the container 10 above the inward projecting shoulder 26 and below the upper peripheral lip 27 defines a product volume 44 for cut product. The region below the peripheral shoulder 26, support surfaces 22, and between the islands 18 define a fluid retaining volume 46 for liquid from the cut product. The fluid retaining volume 46 (of the reservoirs 24 and channels 25) may be between 3% and 15% of the product volume 44. The fluid retaining volume 46 may be changed by adjusting the height of the islands 18 and depth of the reservoirs 24 and channels 25. As shown in FIG. 4, the product volume 44 of container 10 is 24 fluid ounces and the fluid retaining volume 46 of the reservoirs 24 and channels 25 inside the container is 1.5 fluid ounces or 6.2% of the product volume 44.
FIGS. 7-11 illustrate an alternative embodiment of a container 10a for cut product according to aspects of the disclosure. Container 10a defines three cavities for cut product, two identical side cavities and a front cavity. A fourth cavity 15 is configured to receive a dip cup and is not constructed with product support surfaces or reservoirs. The principles and proportions of the disclosed containers for cut product apply to the side and front cavities of container 10a and are similar to those described with respect to the embodiment 10 illustrated in FIGS. 1-4. In container 10a, each cavity includes a sidewall 12 extending between an upper lip 27 and an inward projecting shoulder 26 to define a product volume 44 within the cavity and above the product support surfaces 22 of the islands 18. Container 10a has a lid 11 spanning all four cavities. The container 10a and lid 11 may include one or more vents such as that illustrated in FIG. 5, but a vent is not required. Container 10a has a lid 11 including raised portions 13 configured to mate with the peripheral side wall 28 of the floor panel 14 to align containers 10a in a stack when displayed for retail sale.
The islands 18 in container 10a are arranged on the floor panel 14 of each cavity so the support surfaces 22 cooperate with the inward projecting shoulder 26 to support cut product above the reservoir 24. In container 10a, each of the islands 18 is separated from the inward projecting shoulder 26 and arranged on the floor panel 14 spaced from the other islands 18 and inward projecting shoulder 26 a distance less than or equal to an average diameter of the cut product. Each of the side and front cavities has a floor panel 14 with a periphery 28 that includes steps or convolutions 29 shown in FIG. 10 designed to obscure visibility of liquid that may accumulate in the reservoirs 24. Other methods of obscuring the visibility of fluid in the reservoirs 24 may be used, such as a frosted surface on the sidewall 28 of the floor panel 14. Obscuring the visibility of fluid in the reservoirs may enhance the appearance of the package of cut product to consumers.
The container 10a of FIGS. 7-11 includes recesses 50a in the support surfaces 22 of the islands 18 and recesses 50b in the bottom of the reservoirs 24. Both sets of recesses 50a, 50b have the same configuration and size, but may be differently configured as desired. In container 10a, the recesses 50a, 50b are in the form of a shallow depression with side walls in the form of a closed polygon, specifically a hexagon. Alternative recess configurations include circles or ovals. The recesses 50a in the product support surfaces 22 reduce the surface area in contact with the cut product and also retain a small volume of liquid. The recesses 50b in the reservoirs 24 each contribute a small volume to the fluid volume 46 of the reservoirs 24. The recesses 50b can be used to add depth and fluid volume in the reservoir 24 when the height of the islands 18 (or depth of the reservoirs 24) cannot be increased due to material or manufacturing factors. In this embodiment, the depth 19 of the reservoir 24 is limited to 75% of a lateral distance between laterally adjacent product support surfaces 22. With reference to FIG. 10, the recesses 50b in the bottom of the reservoir 24 extend the depth 19 of the reservoir 24 beyond the 75% depth limitation and contribute fluid volume where it would otherwise be limited. The shape, diameter and depth of the recesses 50a, 50b cooperate with the surface tension of liquid from the cut product, which is primarily water, to retain or trap liquid even when the container is tipped relative to a horizontal position. In this context “trap” means that the liquid in the recesses 50a, 50b is not free to flow out of the recesses when the container is tipped at angles up to 90° from the horizontal. The collective volume of the recesses 50b at the bottom of the reservoirs 24 can be used to increase the fluid volume by 1-2%, which can be significant in containers with limited surface area within the floor panel 14. In the disclosed containers, a depth 52 of the recesses 50b is approximately ⅓ a depth of the reservoirs 24, and the depth of the recesses 50a is approximately ⅓ a height of the islands 18. The height of the islands 18 corresponds to the depth of the reservoirs.
In container 10a, the base surface 20 of the container is formed by the collective bottom of the recesses 50b. As best seen in FIG. 8, the recesses 50b are arranged around the bottom of the reservoirs 24 and collectively define a broad base surface 20 of the container 10a. The interior 16 of the front cavity and side cavities includes both the product volume 44 and the fluid volume 46 shown in FIGS. 10 and 11. As shown in FIG. 10, the front cavity of the container 10a has a product volume 44 of 9.21 fluid ounces, and a fluid volume of 0.6 fluid ounces, or a fluid volume 46 equal to 6.5% of the product volume 44. As shown in FIG. 11, the side cavities of the container 10a each have a product volume 44 of 8.89 fluid ounces and a fluid volume 46 of 0.53 fluid ounces, or a fluid volume 46 equal to 5.9% of the product volume 44.
FIG. 9A is a top view of container 10a showing the side cavities, front cavity and dip cup cavity 15. The inward projecting shoulder 26 and product support surfaces 22 are shaded to contrast with the area occupied by the reservoir 24 of each cavity. According to aspects of the disclosure, each cavity has an area ratio calculated by dividing the combined area of the shoulder 26 and support surfaces 22 by the total area of the shoulder 26, support surfaces 22 and reservoir 24. The side cavities have a ratio of support surface 22, 26 area to total floor panel 14 area (22+26+24) of 41.9% and the front cavity has a corresponding support surface area to total area ratio of 41.0%.
FIGS. 15-18 illustrate a third embodiment of a container 10b according to aspects of the disclosure. Container 10b includes a lid 11 with raised features 13 configured to mate with the peripheral side wall 28 of the floor panel 14 to align containers 10b in a stack when displayed for retail sale. As shown in FIG. 15, container 10b includes two vents 34, 38 to allow gas exchange between an interior 16 of the container 10b and the ambient environment. Each vent 34, 38 functions in the same manner as vent 34, 38 described with respect to container 10 above. Container 10b includes recesses 50a in the product support surfaces 22 and recesses 50b in the bottom of the reservoir 24. Recesses 50a, 50b are configured and function in a manner previously described with respect to container 10a above.
In container 10b, islands 18 at the center of each side of the floor panel 14 are connected to the inward projecting shoulder 26 by an isthmus or peninsula. This configuration of island 18 is not separated from the inward projecting shoulder 26 as in container 10a above. The inward projecting shoulder 26 and support surfaces 22 of the islands 18 are at approximately the same height above the bottom of the reservoir 24. As in container 10a, the base surface 20 of the container 10b is formed from the collective bottom of recesses 50b, which are arranged around the periphery of the floor panel 14 to provide a stable base surface 20 for the container 10b. A side wall 28 of the floor panel 14 includes steps or convolutions 29 configured to obscure liquid in the reservoir 24. As best shown in FIG. 16, the side wall 28 of the floor panel 14 is convoluted only where visible from the side. The side walls of the islands 18 or isthmus connecting the island 18 to the peripheral shoulder 16 do not include steps or convolutions, but may be convoluted even where not visible as in container 10a above.
FIG. 17 is a top view of container 10b, showing the inward projecting shoulder 26 and support surfaces 22 in a contrasting shade relative to the reservoir 24. An area ratio is calculated by dividing the combined area of the inward projecting shoulder 26 and support surfaces 22 by the total area of the inward projecting shoulder 26, reservoir 24 and support surfaces 22. The area ratio of container 10b is 37%. FIG. 18 is a sectional view through container 10b, showing the product volume 44, fluid volume 46 and total volume of container interior 16. FIG. 18 illustrates the depth 19 of the reservoir 24 in comparison to the depth, 52 of recesses 50b, where depth 52 is approximately ⅓ of depth 19. In container 10b, the product volume 44 is 8 fluid ounces, and the fluid volume 46 is 1.14 fluid ounces, or approximately 14.3% of the product volume 44. Container 10b has a limited product volume 44, resulting in a fluid volume 46 approximately 15% of the product volume 44. Containers of different product volume 44 can be constructed using the same basic shape and floor panel configuration by extending the sidewall 12 vertically. As the product volume 44 increases, the fluid volume 46 will decrease as a proportion of the product volume 44. Containers sharing the same floor panel configuration will be stackable with each other as shown in FIGS. 12-14.
FIGS. 19-21 illustrate a fourth embodiment of a container 10c according to aspects of the disclosure. Container 10c is configured to fit in a cup holder provided in many motor vehicles. Container 10c includes a lid 11 having a lip 32 that mates with a rim 30 of the container in a manner previously described with respect to container 10 above. The tapered configuration of the sidewall 12 limits the area available at the bottom of the container 10c. Container 10c uses an interrupted, convoluted inward projecting shoulder 26a to define product support surfaces 22. Islands 18 are arranged in the center of floor panel 14 and cooperate with shoulder 26a to support cut product above reservoir 24. FIGS. 19 and 21 illustrate the limited fluid volume 46 of the reservoir 24 compared to the product volume 44. The fluid volume 46 of container 10c is 0.46 fluid ounces, while the product volume 44 is 12 fluid ounces, resulting in a volume ratio of 3.8%. The area of the interrupted, convoluted shoulder 26a and support surfaces 22 is 27% of the combined area of the shoulder 26a, support surfaces 22 and reservoir 24. Container 10c does not include recesses on either the support surfaces 22, interrupted, convoluted shoulder 26a, or floor of the reservoir 24. In container 10c base surface 20 of the container coincides with the outside surface of the reservoir 24.
FIGS. 22-25 illustrate a fifth embodiment of a container 10d according to aspects of the disclosure. Container 10d does not include a lid and is configured to be closed by a film bonded to an upper flange 33 by heat or adhesive as is known in the art. Container 10d differs from previously disclosed containers by including two depths of reservoir 24, 24a. As best shown in FIGS. 23 and 24, the reservoir 24 includes a deep portion 24a at each corner of the container 10d. An outside surface of the reservoir portions 24a defines a base surface 20 of the container 10d at each corner, resulting in a stable base surface 20. In container 10d, the inward projecting shoulder is interrupted by reservoir portions 24a, resulting in shoulder portions 26b. Some of the islands 18 are connected to shoulder portions 26b by an isthmus, and other islands 18 take the form of a peninsula projecting from shoulder portions 26b. Container 10d includes recesses 50a in the support surfaces 22 and recesses 50b in the bottom of the reservoir 24 that are structurally and functionally equivalent to recesses described with respect to earlier embodiments. Some of the islands 18 do not include recesses 50a. As best seen in FIG. 22, the bottom of the recesses 50b align in the same plane as the bottom of reservoir portions 24a, to supplement the base surface 20 of the container 10d. Container 10d includes a central area 54 of the floor panel 14 that is free of recesses 50b and available for contact by a suction cup of automated handling equipment used to manipulate the containers 10d during manufacture, stacking for transport and unpacking during filling with cut product.
Container 10d has a product volume 44 of 18 fluid ounces and a fluid volume 46 of 0.6 fluid ounces, or 3.3% of the product volume 44. The combined area of the shoulder portions 26b and support surfaces 22 is 31% of the total area of the bottom of the container 10d.
FIGS. 26-28 illustrate a sixth embodiment of a container 10e according to aspects of the disclosure. Container 10e is a rectangular tub approximately 5 inches in width and approximately 7 inches in length. Container 10e includes islands 18 connected to the inward projecting shoulder 26 at the midpoint of each side of the container 10e. Other islands 18 are not connected to the inward projecting shoulder 26, which extends all the way around the periphery of the floor panel 14 and is not interrupted. Container 10e includes recesses 50a in the support surfaces 22 of all the islands and does not include recesses in the bottom of the reservoir 24. In container 10e, the outside surface of the reservoir 24 defines the base surface 20 of the container 10e. The side wall 28 of the floor panel 14 includes ribs or steps that obscure visibility of liquid in the reservoir 24 when viewed from the side. Container 10e has a product volume 44 of 30 fluid ounces and a fluid volume 46 of 1.5 fluid ounces, or 5% of the product volume. The combined area of the inward projecting shoulder 26 and the support surfaces 22 of the islands is 47.1% of the total area of the bottom of the container 10e.
Table 1 shows the volume and area ratios for each of the eight disclosed container embodiments 10-10g, with the volume and area ratios for each of the side and front cavities of the second embodiment 10a shown separately. A prior art container 60 is included for comparison. The embodiments 10-10g illustrate container configurations with fluid volume 46 between approximately 3% and 15% of the product volume 44 and product support surfaces 22, 26 having a combined area between approximately 27% and 47% of the total area of the container below the side wall 12.
FIGS. 33 and 34 illustrate an eight embodiment of a container for cut product 10g according to aspects of the disclosure. In this embodiment, a single island 18 has a serpentine shape that covers most of the floor panel 14 of the container 10g and defines a product support surface 22 which cooperates with an inward projecting shoulder 26 to support cut product above a reservoir 24 for liquid released from the cut product. The serpentine configuration of the island 18, allows product support surface 22 to extend over a large area of the floor panel 14, while allowing liquid to flow into a single reservoir 24. The serpentine island 18 is shown as separated from the inward projecting shoulder 26 but could be connected at one or both ends to the shoulder 26. The product support surface 22 of the serpentine island 18 is illustrated as flat and uninterrupted along its length, but could take a convex, faceted, or curved form as shown in FIGS. 6A-6G. The product support surface 22 of the serpentine island 18 is interrupted or discontinuous around a circumference of the floor panel 14, as well as in both lateral directions (length and width) of the floor panel 14. An interrupted or discontinuous support surface 22 reduces surface contact between cut product and the floor panel 14 of the container 10g, while supporting cut product above the reservoir 24 and allowing ample space for liquid to descend into the reservoir 24.
Evidence of Increased Shelf Life and Customer Appeal
Studies were designed and conducted to assess whether containers incorporating product support surfaces and ventilation according to aspects of the disclosure improve shelf life and consumer appeal of cut product when compared with prior art containers lacking these features. The experiments compared cut pineapple and watermelon stored in containers 10f illustrated in FIGS. 12-14, 29 and 30 to cut product stored in prior art containers 60 illustrated in FIGS. 31 and 32 as a control.
Containers 10f have a floor panel 14 including an annular inward projecting shoulder 26 and islands 18 at the center of each side connected to the shoulder by an isthmus. Other islands 18 are separated from the shoulder 26 and other islands 18. Support surfaces 22 include recesses 50a consistent with those previously described. The bottom of reservoir 24 includes recesses 50b consistent with those previously described. The fluid volume 46 of container 10f is 1.5 fluid ounces, which is 6.3% of the 24 fluid ounce product volume 44. The combined support surface area (26+22) is 41.9% of the total area (22+26+24) of the bottom of the container.
Prior art containers 60 have a slightly raised center portion 63 configured to improve the structural integrity of the bottom of the container. Prior art containers 60 do not include vents to allow air/gas circulation between an interior of the container and the ambient environment.
The studies were designed to control for variables not attributable to container design. The studies were conducted in triplicate, using a completely randomized design. Results were collected, transformed into percentage change, and these presented as means plus/minus standard deviations over time. The conversion percentage change over time was done to account for the variability among pineapples of the different packages and the different repetitions. If this conversion has not been performed, pineapple variability would have made it difficult to identify significant differences between the test containers 10f and the control containers 60. Data was collected in triplicate on days 0, 2, 4, 8, 10 and 12 of the 12 day study. Statistical analysis was performed to determine a “p-value” for differences between data collected from fruit stored in the test containers 10f relative to data collected from fruit stored in the control containers 60. A p-value is considered statistically significant if it is less than or equal to 0.05. This means that there is a 5% probability or less that the observed differences are due to sampling error.
Watermelon and pineapple were prepared according to procedures used by produce processors, including disinfecting the fruit and sterile environments for cutting the fruit into chunks of 3 cm2 before placement in the containers. Each container was filled with approximately 400 grams of cut fruit, resulting in two to three layers of fruit chunks in each container. Top and bottom layers of fruit in each container were evaluated separately. Containers of both types were filled with fruit prepared by the same methods and stored at controlled temperatures of 5° C.+/−2° C. selected to duplicate the temperature of open-display coolers located in supermarkets. Containers of each type were randomly selected on days 0, 4, 8, 10 and 12. Containers were weighed to determine physiological weight loss (PWL) and were opened for the fruit to be evaluated for total soluble solids (TSS), pH, titratable acidity (TA), texture, color, and juice leakage. In addition, the headspace in the containers was sampled to analyze O2/CO2 content. Data for each test was collected in triplicate. A consumer panel was used to evaluate the visual appearance and taste of the cut fruit. The consumer panel matched the U.S. census in the demographics, gender, age and ethnicity.
FIGS. 35-40 and Table 2 present results of a study of pineapple stored in containers 10f compared to pineapple stored in prior art containers 60 over a period of 12 days. Container 10f used as a test container is referred to in the graphs and table as either “Honeycomb-tech” or “proprietary package.” Prior art container 60 used as a control container is referred to in the graphs and table as either “control” or “control package.” Fruit in a top layer of the test containers 10f is referred to as “Honeycomb-tech-Up” or “Honeycomb-up,” and fruit in the bottom layer of the test containers 10f is referred to as “Honeycomb-tech-Up” or “Honeycomb-up.” Fruit in the top layer of the control containers 60 is referred to as “Control-Up” and fruit in the bottom layer of the control containers 60 is referred to as “Control-Down.” Top and bottom layers of fruit were evaluated separately to control for known differences in conditions within containers, with the study results confirming that fruit in different layers within both the test and control containers change differently over time.
FIGS. 35-40 and Table 2 present the data collected from pineapple stored in the test containers 10f compared to pineapple stored in the control containers 60. No statistically significant differences were observed in the physiological weight loss (PWL), juice leakage, or microbiological analysis of pineapple stored in the test containers 10f and the control containers 60. Containers 10f maintained the firmness, color (yellowness and lightness), and total soluble solids (TSS) of pineapple chunks (var. Sunburst gold) significantly better (p<0.05) than the control packaging. Notably, the difference in the color of pineapple chunks in the top and bottom layers was perceptible in the control container 60, but not in the test container 10f, as shown in FIGS. 38 and 39. This suggests that containers configured according to aspects of the disclosure effectively preserves the color of pineapple chunks, potentially due to reducing enzymatic browning. FIG. 40 shows that containers 10f maintained a consistent level of oxygen and CO2 over the duration of the study when compared to the control containers 60. Study results support a conclusion that the quality of pineapple chunks (var. Sunburst gold) was better maintained with the test container 10f, which indicates shelf-life extension.
As shown in Table 2, no statistically significant difference was observed in the blinded pineapple taste test, even considering the top and bottom layers separately. However, when panelists were asked to evaluate the packaged pineapple chunks, they significantly preferred the pineapple chunks stored in the test containers 10f. Specifically, they preferred the visual appearance of the pineapple chunks stored in the test containers 10f. The visual appeal of pineapple chunks stored in the test containers 10f is consistent with the test result showing the test packages better preserved the color of the pineapple chunks. See FIGS. 38 and 39.
FIGS. 41-47 and Table 3 present the results of a study comparing watermelon chunks stored in test containers 10f to watermelon chunks stored in control containers 60. The tests performed to produce the results shown for watermelon were conducted using the same procedures as those performed for pineapple discussed above. The terminology and methods used for watermelon are consistent with those described above for pineapple. Test containers 10f maintained the firmness, color (redness and lightness), weight, and total soluble solids (TSS) and reduced the juice leakage of fresh-cut watermelon (var. 4032) better than the control packaging. The results show more consistent color between the top and bottom layers of watermelon stored in the test containers 10f compared to the control containers 60, suggesting that preventing contact between the fruit in the bottom layer and released juice is beneficial. These test results support a conclusion that the quality of fresh-cut watermelon (var. 4032) was better maintained by the test containers 10f configured according to aspects of the disclosure. Containers 10f also maintained consistent O2 and CO2 levels over the study period compared with the control packages as shown in FIGS. 45 and 46.
As shown in Table 3 and FIG. 47 consumers significantly (p<0.05) preferred the taste and visual appearance of fresh-cut watermelon and pineapple chunks stored in test containers 10f over the control containers 60. A consumer panel consisting of 113 people significantly (p<0.05) preferred the taste of fresh-cut watermelon stored in containers 10f over the control packages in a blinded taste test. Consumers who preferred the taste of the fresh-cut watermelon and pineapple chunks stored in containers 10f also viewed the two fresh-cut products better in flavor, texture, freshness, and appearance as shown in FIG. 47.
Patent Application
20250187811
