WO2011161518A2

WO2011161518A2 - A crisping solution and process

Info

Publication number: WO2011161518A2
Application number: PCT/IB2011/001395
Authority: WO
Inventors: Robert Andrew Payne, Jr.
Original assignee: Payne Robert Andrew Jr
Priority date: 2010-06-18
Filing date: 2011-06-20
Publication date: 2011-12-29
Also published as: WO2011161518A3

Abstract

The present disclosure provides a crisping concentrate capable of crisping a produce. The crisping concentrate includes a hypochlorite based active solution capable of crisping the produce. The strength of the hypochlorite based active solution ranges between about 2 percent to about 15 percent. Further, the crisping concentrate is capable of producing a chlorine concentration in the range of about 50 parts per million to 1000 parts per million on being diluted with an aqueous solvent. Also disclosed is a process for crisping a produce.

Description

A CRISPING SOLUTION AND PROCESS

FIELD OF THE DISCLOSURE

[0001] The present disclosure relates to enhancing the quality and sustaining the shelf life of fruits, vegetables and cut flowers and more specifically relates to enhancing the quality and sustaining the shelf life of fruits, vegetables and cut flowers in refrigerated and non- refrigerated environments.

BACKGROUND OF TELE INVENTION

[0002] Conventionally, the shelf life of fruits, vegetables, and cut flowers are enhanced in cold chains by using blocks of ice, crushed ice, dry ice, strategic placement of wet burlap bags and the like. As the technology has advanced, these products are typically refrigerated and maintained at distribution centers, in cargo compartments of refrigerated vehicles while in transit to retail outlets and at retail outlets by using various means including small and large scale climate controlled walk- in coolers, refrigerated display cases (i.e., chillers) and automated display case misting systems. However, most of these systems are insufficient in mamtaining adequate hydration, as chilling alone cannot restore and maintain life sustaining, post harvest moisture losses.

[0003] Nowadays, numerous technologies have been implemented in distribution centers and retail chain outlets to increase the shelf life of these products. However, at present, many of these technologies (including refrigeration) are too expensive for use in developing countries and even some of the more affluent countries with emerging economies. In addition, many of these expensive technologies are dependent upon each other making them even more expensive. Further, the lack of efficient consolidated farms and/or farm-to-market infrastructures makes rapid delivery of perishable products to market in time to remain viable for the consumer consumption difficult if not improbable. The combination of limited to no cold chain resources coupled with small, fragmented farms, further coupled with archaic and/or underdeveloped, supply-chain infrastructures can result in as much as 30 to 40 percent of post harvest produce perishiag long before reaching the end-user/consumer. This is a huge less to the economy.

[0004] In light of the above discussion, there is a need for an efficient technology that improves the both the quality and shelf life of fruits, vegetables, and cut flowers. This technology should not be expensive and should neither be dependent nor interdependent upon any other advanced technology. Further, the technology can be implemented in wide range of environmental conditions. Furthermore, this technology should find application in both "no cold chain" and "cold chain" environments. Moreover, the technology should be able to improve the shelf life of both leafies and non-leafies vegetables and cut flowers.

SUMMARY OF THE DISCLOSURE [0005] An object of the present disclosure is to provide an efficient technology that improves the both the quality and shelf life of fruits, vegetables, and cut flowers.

[0006] Another object of the present disclosure is to provide an inexpensive crisping/recrisping technology for optimal use as a systematic, proactive, preventative technology for enhancing the quality and sustaining the shelf life fruits, vegetables, cut flowers, and the like.

[0007] A yet another object of the present disclosure is to provide a technology which may be implemented in wide range of environmental conditions.

[0008] A yet another object of the present disclosure is to provide a technology, which finds application in both "no cold chain" and "cold chain" environments.

[0009] A yet another object of the present disclosure is to provide a technology, which should be able to improve the shelf life of both leafy and non-leafy vegetables and cut flowers. [OOIOJ In one aspect, the present disclosure relates to a crisping concentrate capable of crisping produce. The term "crisping" in the context of this disclosure means rehydrating produce to an optimal level so as to enhance the f eshness or "crispness" of the produce. The term concentrate refers to a solution in concentrated form. The crisping solution is a hypochlorite based active solution capable of crisping the produce. Further, the crisping concentrate includes one or more enhancing ingredients or enhancers that are added to the hypochlorite based active solution. The one or more enhancers are capable of enhancing the crisping effect produced by the hypochlorite based active solution. The crisping concentrate is capable of producing a chlorine concentration in the range of about 50 parts per million to 1000 parts per million in an aqueous solvent. The one or more enhancers are capable of synergistically combining with the hypochlorite based active solution to produce the enhanced crisping effect. The crisping solution has the penetrating power needed to most effectively rehydrate and sustain many types of fruits, vegetables, and cut flowers.

[0011] In another aspect, the present disclosure provides a crisping concentrate capable of crisping produce. The crisping concentrate includes a hypochlorite based active solution capable of crisping the produce. The strength of the hypochlorite based active solution ranges between about 2 percent to about 15 percent. Further, the crisping concentrate is capable of producing a chlorine concentration in the range of about 50 parts per million to 1000 parts per million in an aqueous solvent. Also disclosed is a process for crisping a produce. The crisping concentrate has the penetrating power needed to most effectively rehydrate and sustain many types of fruits, vegetables, and cut flowers.

[0012J In yet another aspect, the present disclosure provides a crisping solution capable of crisping a produce. The crisping solution includes a crisping concentrate having a hypochlorite based active solution capable of crisping the produce, and one or more enhancers added to the hypochlorite based active solution. The one or more enhancers capable of enhancing the crisping effect produced by the hypochlorite based active solution. The crisping concentrate includes an aqueous solvent. The crisping concentrate is added in an amount of about 0. 1 to 1000 millilitres of the aqueous solvent. Further, the one or more enhancers is capable of synergistically combining with the hypochlorite based active solution for producing the enhanced crisping effect. [0013] In yet another aspect, the present disclosure provides a process for crisping a produce. The process includes providing a crisping concentrate, which includes a hypochlorite based active solution capable of crisping the produce, and one or more enhancers added to the hypochlorite based active component. The one or more enhancers is capable of enhancing the crisping effect produced by the hypochlorite based active solution. Further, the process includes diluting the crisping concentrate with an aqueous solvent to generate a crisping solution, and mamtaining a chlorine concentration of the crisping solution in the range of about 50 parts per million to 1000 parts per million. The process further includes treating the produce with the crisping solution to enhance the crisping of the produce.

[0014] This together with the other aspects of the present disclosure along with the various features of novelty that characterized the present disclosure, is pointed out with particularity in claims annexed hereto and forms a part of the present disclosure. For better understanding of the present disclosure, its operating advantages, and the specified object attained by its uses, reference should be made to the accompanying descriptive matter in which there are illustrated exemplary embodiments of the present disclosure.

BRIEF DESCRIPTION OF DRAWINGS

[0015] The advantages and features of the present disclosure will become better understood with reference to the following detailed description and claims taken in conjunction with the accompanying drawing, in which: [0016] Fig. 1 illustrates a table 100 showing the experimental results of crisping and recrisping a leafy produce at specified intervals, and comparison results from no crisping (i.e. control) to crisping with five distinctly different crisping solutions, in accordance with various embodiments of the present disclosure; [0017] Fig. 2 illustrates a table 200 showing the experimental results of crisping and recrisping non-leafy produce at specified intervals, and comparison results from no crisping (i.e. control) to crisping with solution E, in accordance with various embodiments of the present disclosure;

[0018] Fig. 3 illustrates a table 300 showing the experimental results of crisping and recrisping red globe grapes at specified intervals and comparison results from no crisping (i.e. control) to crisping with using solution E, in accordance with various embodiments of the present disclosure;

[0019] Fig. 4 illustrates a table 400 showing two independent crisping tests using two different crisping solutions, in accordance with various embodiments of the present disclosure;

[0020] Fig. 5 illustrates a table 500 showing experimental results of crisping a leafy produce at specified intervals in three different solutions, according to various embodiments of the present disclosure;

[0021] Fig. 6 illustrates table 600 showing experimental results of crisping a leafy produce a single time on the day products are harvested by using Solutions A, E and F, according to various embodiments of the present disclosure; [0022] Fig. 7 illustrates table 700 showing experimental results of crisping a

"non-leafy" cauliflower florets a single time on the day products are harvested by using Solutions A, E and F, according to various embodiments of the present disclosure;

[0023] Figs. 8A - 8D and Fig. 9 illustrate the various processes for keeping the produce fresh and increasing their shelf life in accordance with various embodiments of the present disclosure; and

[0024] Fig. 10 illustrates a table 1000 showing the effect of crisping on shelf life of produce in accordance with various embodiments of the present disclosure;

[0025] Like numerals signify like elements throughout the present disclosure. [0026] While the above-identified figures set forth preferred embodiments of the invention, other embodiments are also contemplated, as noted in the discussion. In all cases, this disclosure presents the present disclosure by way of representation and not limitation. It should be understood that numerous other modifications and embodiments can be devised by those skilled in the art which fall within the scope and spirit of the principles of this invention.

DETAILED DESCRIPTION OF THE DISCLOSURE

[0027] For a thorough understanding of the present disclosure, reference is to be made to the following detailed description, including the appended claims. Although the present disclosure is described in connection with exemplary embodiments, the present disclosure is not intended to be limited to the specific forms set forth herein. It is understood that various omissions and substitutions of equivalents are contemplated as circumstances may suggest or render expedient, but these are intended to cover the application or implementation without departing from the spirit or scope of the claims of the present disclosure. Also, it is to be understood that the phraseology and terminology used herein is for the purpose of description and should not be regarded as limiting.

[0028] The terms "a", and "an", herein do not denote a limitation of quantity, but rather denote the presence of at least one of the referenced item.

[0029] The use of "including", "comprising", or "having" and variations thereof herein is meant to encompass the items listed thereafter and equivalents thereof as well as additional items.

[0030] As mentioned above in the summary section and described herein in conjunction with some of the figures, the disclosure is directed to a crisping/recrisping technology that may be optimally used as a systematic, proactive, preventative technology for enhancing quality and sustaining shelf life fruits, vegetables, cut flowers, and the like. The crisping technology utilizes a crisping solution made from a crisping concentrate. The term 'crisping' as mentioned herein refers to rehydrating produce to an optimal level so as to enhance the freshness or crispness of the produce.

[0031] In an embodiment of the present disclosure, the crisping effect can typically be achieved by adding 0.5 to 5.0 milliliters of crisping concentrate per litre of an aqueous solvent, such as fresh water, to crisp most types of fruits and vegetables which results in a crisping solution chlorine concentration ranging from 50 to 500 parts per million (ppm). As provided in Figure 10, once the crisping solution is mixed (typically to achieve 50 to 100 ppm), the produce is soaked for a predetermined period of time.

[0032] It may be noted that the types of produce enhanced utilizing the crisping formulation and process of the present disclosure include both leafy and non-leafy fruits and vegetables. Examples of such produce may include, but are not limited to, amaranthus, anise, apples, apricots, artichokes, asparagus, basil, beans cow peas, beets, bitter gourd, bitter melon, bottle gourd, brinjal (egg plant), broccoli, brussel sprouts, capsicum (bell pepper), carrots, cauliflower, celery, chard, cherries, cherry tomatoes, chili peppers, chilli bhajji, Chinese cabbage, chinopobium, cluster beans, coccinea, coriander (cilantro), corn, cucumbers, french beans, ginger, grapef uits, grapes, green chilli, green leaf lettuce, green onions, kinoo, lemon, lettuce, lime, melon, methi, mint leaves, mosambi, mustard greens, okra, oranges, parsley, peaches, pears, plums, pointed gourd, potatoes, radish, radish white with green leaves, red leaf lettuce, ridge gourd, romaine lettuce, snake gourd, spring onion, snow peas, spinach, sponge gourd, tinda, tomatoes, and the like.

[0033J In one embodiment of the present disclosure, leafy vegetable items are soaked for two to five minutes. In another embodiment of the present disclosure, other types of fruits and vegetables are typically soaked for five to fifteen minutes depending on crisping times as indicated in Figure 10. In addition, cut flowers may also be benefitted by adding small amounts of crisping super concentrate to cut flower pots. [0034] Leafy produce items are crisped for two to five minutes by adding 0.5 to

1.0 millimeters of crisping concentrate per litre of fresh water-yielding crisping solution concentrations from about 50 to about 100 ppm. More dense, non-leafy, produce items are typically soaked in produce crisping solution for longer durations with concentrations of crisping solution ranging from 100 to 500 ppm. In an embodiment of the present disclosure, many non-leafy items are soaked in produce crisping solution for 5 to 15 minutes using 1 to 5 millimeters (ml) of crisping concentrate per litre of fresh water.

[0035] In an embodiment of the present disclosure, approximately 1 ml of crisping concentrate per every 4 to 5 litres of fresh water is added to extend cut flowers shelf life. This approach achieves chlorine concentrations of up to 20 to 25 ppm. In this embodiment, the stems of cut flowers remain in crisping solution. The cut flower crisping solution is checked daily for chlorine concentration. In an embodiment of the present disclosure, crisping solution chlorine concentration is maintained at or above 15 ppm to ensure optimal shelf life extension for cut flowers. [0036] In an embodiment of the present disclosure, once the crisping is completed, the produce is typically drained for 15 to 30 minutes to permit run-off of excess crisping solution and dissipation of any trace chlorine residuals and related smell. The use of refrigeration ensures maximum crisping effect and quality with the longest possible shelf life. In an embodiment of the present disclosure, the crisped produce is placed in a cold box between 6-12 degrees C for three or more hours to achieve an optimal crisping effect. Once produce has been core-chilled to 6-12 degrees, it can be placed in refrigerated display case (also referred as chiller).

[0037] In an embodiment of the present disclosure, for humidity controlled, refrigerated display cases with or without automated misting systems and/or with frequent spraying by hand wand are used, crisping of leafy and other produce is typically only performed once. In an embodiment of the present disclosure, the produce when placed in non-humidity controlled refrigerated display cases / chillers (with or without misters) can rapidly dehydrate leafy produce. This produce will likely require recrisping one or more times on a daily basis. [0038] In an embodiment of the present disclosure, retailers having limited chiller space during the day can enhance the crispness of their remaining produce near or at closing rime and then place unsold produce into empty spaces in chillers where dairy products were maintained during the day thereby ensuring these products are optimally maintain for immediate sale the following day. The stated approach/crisping process in accordance with the present disclosure is explained later in the application in conjunction with the Fig. 8 and Fig. 9. This novel approach combines a wasting resource (like empty, refrigerated chiller compartments) with a rotting resource (like leafy produce items spoiling overnight on ambient display) to create an optimal process for sustaining the quality unsold produce well into the following day. This approach ensures the maximum shelf life for unsold leafy produce; hence providing a means for providing the freshest possible, crisped produce for sale, morning, noon and night.

[0039] In an embodiment of the present disclosure, as mentioned above, these fruits, vegetables and the like are drained and (optimally) chilled after soaking for prescribed period of time in enhanced crisping solution. In an embodiment of the present disclosure, these produce items are set-aside for a brief period to permit the crisping process to complete the rehydration process and to allow trace smells of sodium hypochlorite to dissipate. In an embodiment of the present disclosure, various solutions are used for preparing the crisped solution. The composition of these solutions, along with their effects, has been described in conjunction with Figs. 1-4.

|0040] Referring to Fig. 1 , a table 100 provides the experimental results of crisping and recrisping leafy produce at specified intervals in five different solutions at temperatures ranging from 25-30 degrees C over a period of 60 hours post harvest (hereinafter PH). The compositions of all the five different solutions are as follows:

[0041] Solution A - 10% Sodium Hypochlorite solution. [0042] Solution B - Sodium Hexametaphosphate (0.6 g L) mixed into 10%

Sodium Hypochlorite solution. [0043J Solution C - Sodium Chloride (13g L) mixed into 10% Sodium

Hypochlorite solution.

[0044] Solution D - Sodium Phosphate DiBasic (0.6 g/L); Sodium Phosphate TriBasic (0.6 g/L) mixed into 10% Sodium Hypochlorite solution.

[0045] Solution E - Sodium Bicarbonate (10 g/L); Potassium Bicarbonate (10 g/L); Potassium Phosphate Mono (10 g/L); Sodium Carbonate (10 g/L); Sodium Hexametaphosphate (10 g/L); Calcium Propionate (10 g/L); Sodium Chloride (20 g L); Calcium Chloride (10 g/L); Sodium Silicate (20 g/L); Potassium Permanganate (1 g/L) mixed into a 10% Sodium Hypochlorite solution.

[0046] In this experiment, the quality of produce is rated from 0 to 4 by three observers with a rating system. The rating system along with their definition is as follows:

[0047] Rating "0" - The best possible quality (i.e., rated as Field Fresh);

[0048] Rating " 1 " - Near perfect (i.e. , rated as Exceptional); [0049] Rating "2" - Sufficient quality to command 100% of initial fresh price

(i.e., rated as Acceptable);

[0050] Rating "3" - Diminished quality that produce was marked down from fresh price (i.e., rated as Marginal);

[0051] Rating "4" - No longer viable to sale (i.e., rated as Dump).

[0052] In the embodiment of present disclosure, results from all observers are averaged. A tally of crisping ratings for each solution for each time period is provided in the table 100 as a freshness score with values ranging from 0 (best possible score) to 20 (worst possible score). In all the above stated embodiments, the lower the freshness score, the better the overall effectiveness achieved of the crisping solution.

10053] In embodiments, the initial starting concentration of approximately 100 ppm in crisping solution is achieved by adding 1 ml of crisping concentrate for every litre of fresh water. At each specified interval, produce in this experiment was treated for two minutes at total starting chlorine concentrations of approximately 100 parts per million (ppm) and then set aside for approximately 30 minutes prior to evaluation to permit time for crisped produce to fully drain and regain its pre-moistened form. For example, when initially extracted from crisping solution, coriander leaves are so wet and laden with moisture that they appear crushed. Within a very short period of time; however, this excess moisture soaks into produce tissues, the sodium hypochlorite smell dissipates and the product regains its just harvested, field fresh shape, smell and overall form. This crisping and recrisping process enriches produce with maximal moisture while imparting a more perceptibly fresh smell, a glowing, green vibrant look and an overall increase in "crisp to the touch" fullness and texture.

[0054] In another embodiment of the present disclosure without refrigeration, the initial produce crisping treatment or process is typically conducted 6 to 18 hours post harvest with sequential recrispings conducted at 8 to 24 hour intervals thereafter - depending upon the condition of the produce at the time of crisping/recrisping and the temperature and humidity conditions for produce in transit, storage and/or on display for sell. Solution A (sodium hypochlorite only), tends to cause leafy produce to dry and turn leaves yellow sooner than is the case for all other solutions. The freshness levels resulting from crisping with solutions B and C are remarkably similar with the edge going to solution C. The freshness levels which results from crisping with solution D are better in comparison to all other solutions with the exception of solution E. However, crisping with solution D has a tendency to turn damaged or diseased materials (i.e. stems and/or leaves) black, thereby significantly reducing the visual appeal and therefore quality rating of the entire crisped product. This blackening effect is most pronounced on mint leaves and other types of leafy produce not already in near-perfect condition. [0055] In an embodiment of the present disclosure, solution E provides the best effect for sustaining quality appearance and overall shelf life with freshness scores significantly lower than all other test samples. [0056] It may be noted that the leafy produce types on which various compositions of the solutions are used in this experiment includes mint leaves, spinach bunches, coriander bunches, mustard green bunches and white radish roots with green leaves.

[0057] In an embodiment of the present disclosure, the results for all the solutions of different compositions can also be compared to control samples where no crisping treatment was performed at all. As shown in the table 100, various quality ratings are contrasted with the control samples where no crisping was performed is also provided.

[0058] Referring to Fig. 2, another table 200 provides the experimental results from crisping and recrisping treatments of non-leafy produce with crisping solutions of the present disclosure at specified intervals using solution E at temperatures ranging from 25 to 30 degrees Celsius over a period of more than 10 days.

[0059] In an embodiment of the present disclosure, similar to table 100, the results are compared to control samples where no crisping was performed at all. On similar lines to the first experiment, the quality of produce was rated from 0 to 4 by three observers with a rating of "0" being the considered the best possible quality (i.e., rated as Field Fresh); "1" being near perfect (i.e., rated as Exceptional); "2" being sufficient quality to still command 100% of initial fresh price (i.e., rated as Acceptable); "3" being diminished quality that produce was marked down from fresh price (i.e., rated as Marginal); and "4" being no longer viable to sale (i.e., rated as Dump).

[0060] The results from all observers were compiled and averaged. In this experiment, the procedures described in first experiment, non-leafy produce are evaluated over a much longer time period, owing to the naturally longer shelf life of the selected test articles like oranges, tomatoes, capsicum/bell pepper, sponge gourd, and the like. In addition, the time interval between recrisping cycles for this experiment is two to three days, whereas the time interval in the first experiment was 12 hours.

[0061] On analyzing the test results of this experiment, the uncrisped (i.e., non- treated) oranges and tomatoes were of marginal quality on day five and were decayed and totally rotten by day six, whereas the crisped (i.e., treated with a solution of the present disclosure and in accordance with the process of the present disclosure) oranges and tomatoes maintained vibrant color, texture and an outstanding freshjuicy taste at day ten, when the experiment was concluded. The shelf life of crisped capsicum exceeded its uncrisped counterparts by three to four days. The shelf life of crisped sponge gourd exceeded its uncrisped counterparts by two to three days.

[0062] In an embodiment of the present disclosure, in this experiment, a concentration of approximately 100 ppm in crisping solution was achieved by adding 1 ml of crisping solution super concentrate for every litre of fresh water. Produce was crisped on Day 1 , Day 3 and Day 5 for ten minutes with initial total chlorine concentrations of approximately 100 ppm. In this experiment, a reduction in quality of uncrisped (i.e., untreated) produce was very noticeable by day 3, had marginal quality at day 5 and dump by day 6. In general, the crisped and recrisped (i.e., treated with a solution of the present disclosure and in accordance with the process of the present disclosure) produce lasted twice as long as the uncrisped (i.e., untreated) produce.

[0063] Referring to Fig. 3, a table 300 provides the experimental results of crisping and recrisping (i.e., treated with a solution of the present disclosure and in accordance with the process of the present disclosure) red globe grapes at specified intervals using solution E at temperatures ranging from 8-12 degrees C (i.e., with refrigeration) over a period of more than 12 days. These results were compared to control samples where no enhanced crisping process was performed at all. Following the similar lines as that for the first and second experiment, the quality of produce is rated from 0 to 4 by three observers. [0064] In an embodiment of the present disclosure, the red globe grapes were evaluated over a much longer time period, owing to their naturally longer shelf life when maintained in a refrigerated environment. In addition, the time interval between crisping and recrisping treatement was three days. In an embodiment of the present disclosure, the starting concentration of approximately 100 ppm in crisping solution was achieved by adding 1 ml of crisping solution super concentrate for every litre of fresh water. In an embodiment of the present disclosure, the red globe grapes were crisped on fifth day and recrisped on seventh day for fifteen minutes. [0065] A fan was used to blow air at 25 to 27 degrees C to eliminate excess stem moisture after the crisping process. In an embodiment of the present disclosure, air-drying steps were taken as a precautionary measure to prevent excess stem moisture from causing mold or fungus growth after grapes are placed back into 8 to 12 degrees C cold-storage environment. By seventh day, the stems of the uncrisped (i.e., untreated), control grapes were shriveled; the grapes were noted as loosing their shape and also were starting to turn a darker color. Mold and fungus growth was apparent on control grapes on tenth day, whereas the crisped and recrisped (i.e., treated with a solution of the present disclosure and in accordance with the process of the present disclosure) grapes remained fresh had no evidence of mold or fungus and were sampled and noted for having exceptional texture, taste and overall quality on twelfth day.

[0066] Referring to Fig. 4, table 400 shows two independent crisping tests using two different crisping solutions (solution D and solution E in this embodiment) to crisp similar types of produce. These were are conducted to calculate the crisping power of the solutions for each of the produce. Crisping power in this invention is defined as the ratio of kilograms crisped per each milliliter of crisping solution (kg/ml). The more kilograms crisped per milliliter of crisping solution, the more efficient the process, requiring less crisping solution concentrate, reduced stock volumes of crisping solution, and over-all reduced crisping solution use costs. [0067] This experiment requires the use of a vessel capable of holding 700 to

800 litres of water. This vessel is filled with 500 litres of fresh water. After filling the vessel, 500 ml of crisping solution is added and thoroughly mixed to achieve an initial 100 ppm chlorine concentration in the crisping solution. After the crisping process is commenced, the chlorine content of the crisping solution was frequently tested. More crisping solution concentrate (or super concentrate) is added each time chlorine levels were measured at or below 20 ppm.

[0068] On analysis, the solution D phase of the experiment included crisping approximately 250 kg of leafy produce and 220 kg of non-leafy produce. The solution E phase of the experiment included crisping approximately 1000 kg of leafy produce and 1000 kg of non-leafy produce. As evident from table 400, 1 100 ml of solution D was required to crisp 250 kgs of leafy items and 220 kgs of non-leafy items, where as only 750 ml of Solution E was required to crisp 1000 kg of leafy items and 1000 kgs of non-leafy items.

[0069] In this experiment, the crisping power of solution E is significantly higher at 2.78 kg/ml than that of Solution D at 0.43 kg/ml. In this embodiment of the present disclosure, the crisping power of solution E is almost 6.5 (6.47) times higher than solution D.

[0070] On analysis, it is found that the synergistic effect of potassium permanganate along with other non-sodium hypochlorite components of solution E are considered the principle agents for significantly potentiating the crisping power of this sodium hypochlorite based crisping solution concentrate as evidenced by this experiment.

[0071] The crisping concentrate's active ingredient is a hypochlorite based active solution, such as sodium hypochlorite solution, which naturally dissipates during the draining, drying and chilling process. As the concentration of sodium hypochlorite is varied, so too must the number of milliliters of crisping solution concentrate per litre of fresh water to achieve 50 to 100 ppm. By way of reference, sodium hypochlorite concentrations of 5 percent are referred to as a concentrate whereas hypochlorite concentrations with 10 percent or more are referred to as a super concentrate. For example, a crisping solution concentrate consisting of approximately 5 percent sodium hypochlorite will require twice the amount of concentrate (in this case 2 ml) to achieve 100 ppm as a crisping solution super concentrate with a sodium hypochlorite concentration of 10 percent.

[0072] It may be noted that one or more enhancing ingredients or enhancers, such as different salts/alkalizes/compounds, in varying amounts can be used for crisping concentrates. These one or more enhancers are selected from a group consisting of salts of bicarbonates, phosphates, carbonates, phosphates, meta phosphates, propionates, chlorides, per magnates, or combinations thereof. [0073] The salts/alkalis/compounds include but are not limited to ammonium bicarbonate, calcium carbonate, calcium chloride, calcium gluconate, calcium hexametaphosphate, calcium hydroxide, calcium hypochlorite, calcium oxide, calcium phosphate (mono-, di, or tribasic), calcium permanganate, calcium propionate, calcium pyrophosphate, calcium silicate (including synthetic), calcium sorbate, calcium succinate, calcium sulfate, magnesium chloride, monosodium phosphate (sodium phosphate, monobasic), monocalcium phosphate (calcium phosphate monobasic), N 3-chloro-4, 4-dimethyl-2- oxazolidinone, potassium bicarbonate, potassium carbonate, potassium chloride, potassium hydroxide, potassium hypochlorite, potassium permanganate, potassium phosphate (dipotassium phosphate, dibasic), potassium phosphate mono (monobasic), monopotassium phosphate, potassium silicate, potassium sorbate, sodium bicarbonate, sodium bisulfate, sodium carbonate w/ sodium mono- & dimethyl naphthalene sulfonate, sodium chloride, sodium hexametaphosphate, sodium hydroxide (caustic soda), sodium hypochlorite (5-15%), sodium phosphate monobasic (monosodium phosphate), sodium propionate, sodium pyrophosphate, sodium tripolyphosphate, sodium silicate, tetrapotassium pyrophosphate, tetrasodium pyrophosphate, tribaric calcium, phosphate, rrichloroisocyanuric acid, and the like. Note that the composition of these compounds can be varied to prepare the crisping solution. Further, the crisping solution may contain one or more of these compounds to achieve the desired results.

[0074] It may be noted all the solutions used in the above experiments are appropriate in hot countries where temperature can reach up to 55 degree Celsius. In embodiments, the crisping solution is formulated using different concentrations of above-stated compounds keeping in mind the temperature and humidity level in the country, such as India, where refrigeration of fresh produce is limited at best.

[0075] Referring to Fig. 5, another table 500 provides the experimental results of crisping leafy produce at specified intervals in three different solutions and storing at temperatures ranging from 2-4 degrees C over a period of 40 days post harvest with relative humidity constantly maintained at or above 80%. The compositions of all the three different solutions are as follows: [0076] Solution A - 10% Sodium Hypochlorite

[0077] Solution E - Sodium Bicarbonate (10 g/L); Potassium Bicarbonate (10 g/L); Potassium Phosphate Mono (10 g/L); Sodium Carbonate (10 g/L); Sodium Hexametaphosphate (10 g/L); Calcium Propionate (10 g/L); Sodium Chloride (20 g/L); Calcium Chloride (10 g/L); Sodium Silicate (20 g/L); Potassium Permanganate (1 g/L) mixed into a 10% Sodium Hypochlorite solution.

[0078] Solution F - Sodium Bicarbonate (20 g/L); Potassium Bicarbonate (20 g L); Potassium Phosphate Mono (20 g/L); Sodium Carbonate (20 g/L); Sodium Hexametaphosphate (20 g/L); Calcium Propionate (20 g/L); Sodium Chloride (30 g/L); Calcium Chloride (20 g/L); Sodium Silicate (160 g/L); mixed into a 10% Sodium Hypochlorite solution.

[0079] In an embodiment of the present disclosure, similar to table 100, the results from crisping using solution A are compared with Solution E and F samples. On similar lines to the first experiment, the quality of produce is rated from 0 to 4 by three observers with a rating of "0" being the considered the best possible quality (i.e., rated as Field Fresh); "1" being near perfect (i.e. , rated as Exceptional); "2" being sufficient quality to still command 100% of initial fresh price (i.e., rated as Acceptable); "3" being diminished quality that produce was marked down from fresh price (i.e., rated as Marginal); and "4" being no longer viable to sale (i.e., rated as Dump). [00801 The results from all observers were compiled and averaged. In this experiment, leafy produce were evaluated over a much longer time-period, owing to the naturally longer shelf life of the selected test articles in temperature and humidity controlled environments where temperatures were constantly maintained between 2 to 4 degrees C with relative humidity maintained at or above 80 percent.

[0081 J A tally of crisping ratings for each solution for each time period is provided in the table 500 as a freshness score with values ranging from 0 (i.e., best possible score) to 8 (i.e., worst possible score). In all the above stated embodiments, the lower the freshness score, the better the overall effectiveness of the crisping solution.

[0082] In various embodiments, the initial starting concentration of approximately 100 ppm in crisping solution is achieved by adding 1 ml of crisping solution super concentrate for every litre of fresh water. On the day of harvest, produce in this experiment was crisped for one minute with total starting free chlorine concentrations of approximately 100 ppm and then spin dried for 140 seconds in an automated spin dryer prior to evaluation and packing into 5 lb, unsealed bags having an Oxygen Transfer Rate (OTR) of 300. This crisping process enriches the produce with maximal moisture while imparting a more perceptibly fresh smell, a glowing, green vibrant look and an overall increase in "crisp to the touch" fullness and texture.

[0083] In an embodiment of the present disclosure with constant and continual refrigeration and storage at 2 to 4 degrees C, only one produce crisping cycle is typically preformed. For these tests, produce was harvested and shipped immediately to a packing plant where it was pre-cooled down to 2 degrees C in a hydro-cooler before initiation of product crisping. Solution A (i.e. , sodium hypochlorite only) tends to cause leafy produce to dry and turn leaves yellow much sooner than is the case for Solutions E and F. With one exception, Solution F is a more concentrated version of solution E used in the previously cited non-cold chain storage test configurations. The other crucial difference between Solutions E and F is that Potassium Permanganate is NOT included with Solution F. [0084] In a much longer storage "cold chain" environment, the oxidative qualities of Potassium Permanganate (as evidenced in the long-term crisping results observed with Solution E) accelerates the undesirable visual discoloration in cut and damaged leafy surfaces commonly referred to as "pinking." This "pinking effect" is detrimental to perceived visual quality and overall product shelf life. In an embodiment of the present disclosure, Solution F provides the best effect for sustaining quality, appearance and overall shelf life with freshness scores significantly better than Solutions A and E.

(0085J It may be noted that the leafy produce types on which various compositions of the solutions are used in this experiment includes whole leafs of green leaf and romaine lettuce.

[0086] Referring to Fig. 6, another table 600 provides the experimental results from crisping leafy produce a single time on the day products are harvested by using Solutions A, E and F and storing at temperatures ranging from 2 to 4 degrees C for the first twenty-one days and storing at 20 to 22 degrees C for the final six days of the experiment.

[0087] Similar to table 500, the results from treating produce with a crisping process using solution A is compared with solution E and F samples. On similar lines to the first experiment, the quality of produce is rated from 0 to 4 by three observers with a rating of "0" being the considered the best possible quality (i.e., rated as Field Fresh); "1" being near perfect (i.e., rated as Exceptional); "2" being sufficient quality to still command 100% of initial fresh price (i.e., rated as Acceptable); "3" being dirninished quality that produce was marked down from fresh price (i.e., rated as Marginal); and "4" being no longer viable to sale (i.e., rated as Dump).

[0088] The results from all observers were compiled and averaged. In this experiment, leafy produce were evaluated over a much longer time period, owing to the naturally longer shelf life of the selected test articles in a temperature and humidity controlled environment where temperatures were constantly maintained between 2 to 4 degrees C and relative humidity maintained at or above 80 percent for the first twenty-one days post crisping. These test samples were then moved and stored where temperatures were maintained at 20 to 22 degrees with relative humidity at or below 60 percent for six days to stress the produce and represent an extreme case of temperature abuse for regions of the world were compliance standards for cold chain usage exist. This experiment clearly demonstrates the value of treating produce with a crisping process using solution F to most effectively combat the qualitative and shelf life deteriorating effects typically associated with temperature abuse.

[0089] The results from all observers were compiled and averaged. A tally of crisping ratings for each solution for each time period is provided in the table 600 as a freshness score with values ranging from 0 {i.e., best possible score) to 8 {i.e., worst possible score). In all the above stated embodiments, the lower the freshness score, the better the overall effectiveness of the crisping solution.

[0090] The initial starting concentration of approximately 100 ppm in crisping solution is achieved by adding 1 ml of crisping solution super concentrate for every litre of fresh water. On the day of harvest, produce in this experiment was crisped {i.e., treated with a solution of the present disclosure and in accordance with the process of the present disclosure) for one minute with total starting free chlorine concentrations of approximately 100 ppm and then spin dried for 140 seconds in an automated spin dryer prior to evaluation and packing into 5 lb unsealed bags having an Oxygen Transfer Rate (OTR) of 300. This crisping process enriched the produce with maximal moisture while imparting a more perceptibly fresh smell, a glowing, green vibrant look and an overall increase in "crisp to the touch" fullness and texture.

[0091] In an embodiment of the present disclosure with constant and continual refrigeration at 2 to 4 degrees Celsius for the first twenty-one days and 20-22 degrees Celsius thereafter, only one produce crisping cycle was typically preformed. For these tests, produce was harvested and shipped immediately to a packing plant where it was pre-cooled down to 2 degrees C in a hydro-cooler before initiation of product crisping process. Solution A (sodium hypochlorite only), tended to cause leafy produce to dry and turn leaves yellow much sooner than is the case for Solutions E and F. With one exception, Solution F is a more concentrated version of solution E used in the previously cited non-cold chain storage test configurations. The other crucial difference between Solutions E and F is that Potassium Permanganate is NOT included with Solution F. In an a much longer storage, cold chain environment, the oxidative qualities of Potassium Permanganate (as evidenced in the long-term crisping results observed with Solution E) accelerates the undesirable visual discoloration in cut and damaged leafy surfaces commonly referred to as "pinking." This "pinking effect" is detrimental to perceived visual quality and overall product shelf life. In an embodiment of the present disclosure, solution F provided the best effect for sustaining quality, appearance and overall shelf life with freshness scores significantly lower than Solution A and E.

[0092] It may be noted that the leafy produce types on which various compositions of the solutions are used in this experiment includes whole leafs of green leaf and romaine lettuce.

[0093] Referring to Fig. 7, another table 700 provides the experimental results from crisping "non-leafy" cauliflower florets a single time on the day products are harvested by using Solutions A, E and F and storing at temperatures ranging from 2 to 4 degrees C for thirty days post harvest. While a single dosing consisting of 1 ml per 1 litre of fresh water for Solution A was used (with initial free chlorine concentrations of approximately 100 ppm), a quintuple dosing of Solutions E and F were used consisting of 5 ml per 1 litre of fresh water (with initial free chlorine concentrations of approximately 500 ppm). [0094] In an embodiment of the present disclosure, similar to table 100, the results from crisping using solution A are compared with Solution E and F samples. On similar lines to the first experiment, the quality of produce is rated from 0 to 4 by three observers with a rating of "0" being the considered the best possible quality (i.e. , rated as Field Fresh); "1 " being near perfect (i.e., rated as Exceptional); "2" being sufficient quality to still command 100% of initial fresh price (i.e., rated as Acceptable); "3" being diminished quality that produce was marked down from fresh price (i.e., rated as Marginal); and "4" being no longer viable to sale (i.e., rated as Dump).

[0095] The results from all observers were compiled and averaged. In this experiment, leafy produce was evaluated over a much longer time period, owing to the naturally longer shelf life of the selected test articles in temperature and humidity controlled 1395

environments where temperatures were constantly maintained between 2 to 4 degrees Celsius with relative humidity maintained at or above 80 percent.

10096) A tally of crisping ratings for each solution for each time period is provided in the table 700 as a freshness score with values ranging from 0 (i.e., best possible score) to 4 (i.e., worst possible score). In all the above stated embodiments, the lower the freshness score, the better the overall effectiveness of the crisping solution.

[0097] The initial starting concentration of approximately 100 ppm in crisping solution is achieved by adding 1 ml of crisping solution super concentrate for every litre of fresh water for Solution A and 5 ml of crisping solution super concentrate for every litre of fresh water for Solutions E and F. On the day of harvest, produce in this experiment was crisped for one minute with total starting free chlorine concentrations of approximately 100 ppm for Solution A and 500 ppm for Solutions E and F. Once crisped, products were cycled through a conveyer belt driven cold air blowing dryer system for 120 to 180 seconds to remove excess moisture. After initial evaluation, products were sealed in plastic bags with micro perforations (small holes) designed specifically for cauliflower floret refrigerated storage to permit optimal produce respiration and therefore most effectively balance of oxygen and carbon dioxide percentage / concentrations for maximum shelf life. Crisped Solution A, E and F samples were placed into separate micro perforated bags, sealed and then stored in a common location / refrigerated environment.

[0098] In an embodiment of the present disclosure with constant and continual refrigeration at 2 to 4 degrees C at a relative humidity at or above 80 percent, only one produce crisping cycle was performed. For these tests, produce was harvested and shipped immediately to a packing plant where it was pre-cooled down to 2 degrees C in a hydro-cooler before initiation of product crisping. With one exception, Solution F is a more concentrated version of solution E used in the previously cited non-cold chain storage test configurations. The other crucial difference between Solutions E and F is that Potassium Permanganate is NOT included with Solution F. [0099] It may be noted that the non-leafy produce types on which various compositions of the solutions were used in this experiment includes cauliflower florets.

[00100] In another aspect, the present disclosure provides a process for crisping a produce. The process includes providing a crisping concentrate, which includes a hypochlorite, based active solution capable of crisping the produce, and one or more enhancers added to the hypochlorite based active component. The one or more enhancers capable of enhancing the crisping effect produced by the hypochlorite based active solution. [00101] The process further includes diluting the crisping concentrate with an aqueous solvent to generate a crisping solution. Further, the process includes mamtaining a chlorine concentration of the crisping solution in the range of about 50 parts per million to 1000 parts per million. Moreover, the process includes treating the produce with the crisping solution for crisping the produce.

[00102] In one embodiment, maintaining the chlorine concentration comprises adding about 0.1 millilitres to 500 millilitres of the crisping concentrate per litre of the aqueous solvent. [00103] In another embodiment, mamtaining the chlorine concentration comprises adding about 1 millilitres to 100 millilitres of the crisping concentrate per litre of the aqueous solvent.

[00104] In one embodiment, treating the produce includes washing the produce with the crisping solution to generate a washed produce. Further, treating the produce includes draining the washed produce, and drying the drained produce to generate the crisped produce.

[00105] In one embodiment, drying the drained produce comprises air drying the washed produce to generate the crisped produce. [00106] In another embodiment, the process may further includes chilling the crisped produce. (00107J Figs. 8A - 8D and Fig. 9 illustrate the various processes for keeping the produce fresh and increasing their shelf period in hot countries, such as India, is as follows. It has been observed that coriander is among the dirtiest of leafy produce types coming from the fields whereas spinach is perhaps among the cleanest. As a result, crisping operations can be started with spinach first. To begin crisping, leafy produce crates are emptied into the crisping solution. Next, a large plastic pallet is placed on top to keep leafy produce fully submerge for a minimum of two minutes. After two minutes, the plastic pallet is removed and the crisping supervisor removes produce in such a way that allows bunches and heads to drip and drain off a fair amount of the water back into the crisping solution container before placing produce into crates. Bunches and heads are positioned upright and sloped forward at a slight angle to facilitate excess crisping solution drainage and future stacking of crates and to avoid crushing produce. Substandard quality produce is identified and discarded throughout each phase of crisping operations: pre-crisping, crisping and post-crisping. (00108] As shown in Fig. 6, crisped produce, such as okra, is crisped (i.e., treated with a solution of the present disclosure and in accordance with the process of the present disclosure) without removal from the crates. The method is used to avoid gathering up and re- crating all thousands of pieces of okra, post crisping. The depicted 500 plus litre crisping container geometrically holds up to five crates of okra for crisping at a time. Once the five crates are in position, a large plastic pallet is placed on top to submerge the okra, keeping the bulk of the okra submerged and generally contained within the original crates, ensuring the entire batch benefits from crisping.

100109] Produce water absorption in combination with other water losses during earlier crisping activities requires addition of water to refill the crisping container back up to the 500 litre mark. As shown in Fig. 9, refilling is necessary to raise the water line to fully submerge the okra. Once crisped, each okra crate is lifted out of the crisping solution, drained (over the crisping solution) and then set aside to permit additional drainage prior to segregation and additional processing before dispatch to retail stores. [00110] Once all produce is crisped, all excess crisping solution is drained from each of the cartons. After "stack draining" for some time, each carton is "manually drained," tipping the end of the carton up at an approximate 45 degree angle and holding that position until water streaming out at the bottom slows to a drip.

[00111] Ideally, each carton should be manually drained twice (with a minimum separation of five minutes between drains) to ensure all excess moisture is drained off prior to stacking crates and Processing for shipment to retail stores. [00112] For example, failure to drain off excess moisture during hot and humid monsoon summer months in India could adversely impact the quality of crisped produce during non— cold storage processing, holding and/or transit to retail stores where temperatures easily reach 30°C or more. [00113] As mentioned above, the crisping solution is comprised of sodium hypochlorite along with several key proprietary ingredients drawn from the US food and Drug Aclministration (FDA's) Generally Recognized as safe (GRAS) list. When diluted at 0.5 to 5.0 ml super concentrate per liter of fresh water, all of those ingredients act synergistically to create the much-desired crisping effect. The net result of this effect is to safely rehydrate plant tissues more effectively than any other known method or process. This solution is best used for returning produce to that "just picked from the field" quality.

[00114] It may be note that the items listed on the US FDA's GRAS list are by definition safe food ingredients and therefore deemed as safe for inclusion with any food items and therefore need no special approvals. Furthermore, these GRAS food ingredients are utilized in minimal concentrations. In addition, sodium hypochlorite is approved by the US FDA for use on fruits and vegetables.

[00115] With the exception of sodium hypochlorite and potassium permanganate, all of the solution E ingredients are also approved by Codex Alimentarius Commission (CAC) established by the Food and Agricultural Organization of the United Nations (FAO) and the World Health Organization (WHO) to protect the health of consumers and ensure fair practices in food trade.

[00116] In embodiments, the crisping solution, with its moderately alkaline pH, increases cell wall structural integrity, which is considered to have a positive effect on produce moisture retention capacity as well as overall rigidity. The synergistic effect of crisping results in superior moisture saturation and retention, drawing and retaining more moisture into produce tissues and capillaries than possible with any other method or processes. [00117] This unique crisping effect increases plant cell turgor pressure while also slowing the rate of respiration and evaporation of fruits and vegetables. Withering is typically caused by water evaporation from the surfaces of vegetables and fruits. Since water evaporation is related to the respiratory action, suppressing the respiratory action reduces the rate of withering of fresh fruits and vegetables.

[001 8] The produce crisping solution has sufficient molecular weight necessary to penetrate plant cell walls, thereby providing a pathway for infusing more water into plant cells than otherwise possible. Key proprietary ingredients also have the characteristics of not disassociating in water (dissociation is the separation of a substance into atoms or ions). Soaking produce in the crisping solution of the present invention provides superior moisture penetration, rehydration and retention.

[00119] In embodiments, one or more components of the crisping solution has sufficient molecular weight necessary to penetrate plant cell walls, thereby providing a pathway for infusing more water into plant cells than otherwise possible. These higher molecular weight components also have the characteristics of not disassociating in water (dissociation is the separation of a substance into atoms or ions). Soaking produce in the crisping solution of the present invention provides superior moisture penetration, rehydration and retention. [00120] There are no lasting sodium hypochlorite residuals in fresh vegetable and/or fruit products enhanced via the produce crisping/ recrisping process of the present invention as sodium hypochlorite rapidly dissipates within a short period of time after crisping/ recrisping. All detectable levels of sodium hypochlorite in crisped re-crisped simply vanish- leaving behind produce that has been pumped up (i.e., rehydrated) to the maximum extent with water. As such, the residential level of sodium hypochlorite in the food at time of consumption is either zero, or at most, no different than would be the case for produce soaking in plain tap water.

[00121] In addition, typically, chlorine levels in available plain tap water are at most 1 ppm. Independent laboratory testing of sodium hypochlorite levels in leafy produce crisped in a crisping solution of the present invention for 5 minutes with a starting concentration of at least 100 ppm shows that levels of chlorine in crisped produce were below the chlorine levels in the tap water (measured at 0.56 ppm) after 3 hours of refrigeration. Dissipation of trace chlorine residuals would occur more rapidly and to a greater degree in India, where cold chain facilities at produce retailers are in minimal use, at best.

[00122] One of the many benefits of using this crisping process is the ability to inhibit wilting by rehydrating produce to an extent not possible by any other known method and/or processes. As shown in a table of Fig. 7, the shelf life after crisping (i.e., treating with a solution of the present disclosure and in accordance with the process of the present disclosure) increases substantially. By inhibiting wilting, decay by wilting is also inhibited. When decay is inhibited, the production of a major nutrient for many pathogens is inhibited as well. As leafy greens and other foods begin to decay, they also begin to emit nitrogen, a key nutrient for E. Coli and other pathogens. In some cases, the initial contamination in the farm field occurs at such low bacterial concentrations and is so unevenly distributed that the pathogens may simply not be detected during routing sampling. Only after conditions began to improve for the pathogen, its numbers begin to multiply.

[00123] By forestalling wilting and subsequent decay (by wilting), as is the case with the above explained crisping process, the emission of nitrogen is also forestalled, thereby restricting the growth of the pathogen itself and hence increasing the shelf life. [00124] Although the present disclosure has been described in considerable detail with reference to certain preferred versions thereof, other versions are possible. Therefore, the spirit and scope of the appended claims should not be limited to the description of the preferred versions described herein.

[00125] All features disclosed in the specification, including the claims, abstracts and drawings, and all the steps in any method or process disclosed, may be combined in any combination except a combination where at least some of such features and/or steps are mutually exclusive. Each feature disclosed in the specification, including the claims, abstract, and drawings, can be replaced by alternative features serving the same, equivalent or similar purpose, unless expressly stated otherwise. Thus, unless expressly stated otherwise, each feature disclosed is one example only of a generic series of equivalent or similar features.

[00126] The foregoing descriptions of specific embodiments of the present disclosure have been presented for purposes of illustration and description. They are not intended to be exhaustive or to limit the present disclosure 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 disclosure and its practical application, to thereby enable others skilled in the art to best utilize the present disclosure and various embodiments with various modifications as are suited to the particular use contemplated. It is understood that various omission and substitutions of equivalents are contemplated as circumstance may suggest or render expedient, but such are intended to cover the application or implementation without departing from the spirit or scope of the claims of the present disclosure.

Claims

What is claimed is: 1. A crisping concentrate capable of crisping a produce, the crisping concentrate comprising:

a hypochlorite based active solution capable of crisping the produce; and

one or more enhancers added to the hypochlorite based active solution, the one or more enhancers capable of enhancing the crisping effect produced by the hypochlorite based active solution,

wherein the crisping concentrate is capable of producing a chlorine concentration in the range of about 50 parts per million to 1000 parts per million on being diluted with an aqueous solvent, and

wherein the one or more enhancers is capable of synergistically combining with the hypochlorite based active solution for producing the enhanced crisping effect.

2. The crisping concentrate of claim 1, wherein strength of the hypochlorite based active solution ranges between about 2 percent to about 15 percent.

3. The crisping concentrate of claim 1 , wherein the hypochlorite based active solution comprises sodium hypochlorite solution, wherein strength of the hypochlorite based active solution ranges between about 2 percent to about 15 percent.

4. The crisping concentrate of claim 1, wherein the one or more enhancers comprises a silicate present in an amount ranging from about 10 grams per litre to 200 grams per litre.

5. The crisping concentrate of claim 1 , wherein the one or more enhancers comprises sodium silicate present in an amount ranging from about 20 grams per litre to 160 grams per litre.

6. The crisping concentrate of claim 1 , wherein the one or more enhancers comprises sodium silicate present in an amount of about 20 grams per litre.

7. The crisping concentrate of claim 1 , wherein the one or more enhancers comprises sodium silicate present in an amount of about 160 grams per litre.

8. The crisping concentrate of claim 1 , wherein the one or more enhancers are selected from a group consisting of salts of bicarbonates, phosphates, carbonates, phosphates, meta phosphates, propionates, chlorides, per magnates, or combinations thereof.

9. The crisping concentrate of claim 1 , wherein the one or more enhancers are selected from a group consisting of ammonium bicarbonate, calcium carbonate, calcium chloride, calcium gluconate, calcium hexametaphosphate, calcium hydroxide, calcium hypochlorite, calcium oxide, calcium phosphate (mono-, di, or tribasic), calcium permanganate, calcium propionate, calcium pyrophosphate, calcium silicate (including synthetic), calcium sorbate, calcium succinate, calcium sulfate, magnesium chloride, monosodium phosphate (sodium phosphate, monobasic), monocalcium phosphate (calcium phosphate jnonohasic.),.N-3,-. chloro-4, 4-dimethyl-2-oxazolidinone, potassium bicarbonate, potassium carbonate, potassium chloride, potassium hydroxide, potassium hypochlorite, potassium permanganate, potassium phosphate (dipotassium phosphate, dibasic), potassium phosphate mono (monobasic), monopotassium phosphate, potassium silicate, potassium sorbate, sodium bicarbonate, sodium bisulfate, sodium carbonate, sodium mono- & dimethyl naphthalene sulfonate, sodium chloride, sodium hexametaphosphate, sodium hydroxide (caustic soda), sodium phosphate monobasic (monosodium phosphate), sodium propionate, sodium pyrophosphate, sodium tripolyphosphate, sodium silicate, tetrapotassium pyrophosphate, tetrasodium pyrophosphate, tribaric calcium, phosphate, trichloroisocyanuric acid, or a combination thereof.

10. A crisping concentrate capable of crisping a produce, the crisping concentrate comprising a hypochlorite based active solution capable of crisping the produce,

wherein strength of the hypochlorite based active solution ranges between about 2 percent to about 15 percent, and wherein the crisping concentrate is capable of producing a chlorine concentration in the range of about 50 parts per million to 1000 parts per million on being diluted with an aqueous solvent.

1 1. The crisping concentrate of claim 10, wherein the hypochlorite based active solution comprises sodium hypochlorite solution, wherein strength of the hypochlorite based active solution ranges between about 2 percent to about 1 percent.

12. A crisping solution capable of crisping a produce, the crisping solution comprising:

a crisping concentrate,

a hypochlorite based active solution capable of crisping the produce, and one or more enhancers added to the hypochlorite based active solution, the one or more enhancers capable of enhancing the crisping effect produced by the hypochlorite based active solution; and

an aqueous solvent,

wherein the crisping concentrate is added in an amount of about 0.1 to 1000 millilitres of the aqueous solvent, and

13. The crisping solution of claim 12, wherein the crisping concentrate is capable of producing a chlorine concentration in the range of about 50 parts per million to 1000 parts per million on being added to the aqueous solvent.

14. A process for crisping a produce, the process comprising:

providing a crisping concentrate comprising,

a hypochlorite based active solution capable of crisping the produce, and one or more enhancers added to the hypochlorite based active component, the one or more enhancers capable of enhancing the crisping effect produced by the hypochlorite based active solution, diluting the crisping concentrate with an aqueous solvent to generate a crisping solution; maintaining a chlorine concentration of the crisping solution in the range of about 50 parts per million to 1000 parts per million; and

treating the produce with the crisping solution for crisping the produce.

15. The process of claim 14, wherein maintaining the chlorine concentration comprises adding about 0.1 milUlitres to 500 millilitres of the crisping concentrate per litre of the aqueous solvent.

16. The process of claim 14, wherein treating the produce comprises:

washing the produce with the crisping solution to generate a washed produce;

draining the washed produce; and

drying the drained produce to generate the crisped produce.

17. The process of claim 1 , wherein drying the drained produce comprises air drying the washed produce to generate the crisped produce.

18. The process of claim 14 further comprises chilling the crisped produce.

19. The process of claim 14, wherein the produce comprises at least one of a leafy produce, or a non-leafy produce.

20. The process of claim 14, wherein strength of the hypochlorite based active solution ranges between about 2 percent to about 1 percent.

21. The process of claim 14, wherein the hypochlorite based active solution comprises sodium hypochlorite solution, wherein strength of the hypochlorite based active solution ranges between about 2 percent to about 1 percent.

22. The process of claim 14, wherein the one or more enhancers comprises a silicate present in an amount ranging from about 10 grams per litre to 200 grams per litre.

23. The process of claim 14, wherein the one or more enhancers are selected from a group consisting of salts of bicarbonates, phosphates, carbonates, phosphates, meta phosphates, propionates, chlorides, per magnates, or combinations thereof.