CROSS-REFERENCE TO RELATED APPLICATION 
       [0001]    The present application is a continuation-in-part of co-pending U.S. patent application Ser. No. 13/311,248, filed Dec. 5, 2011, the entire contents of which are incorporated by reference herein. 
     
    
     FIELD OF THE INVENTION 
       [0002]    The present invention is directed to a consumer-oriented system for the delivery of fruit pieces that promotes dietary fruit intake, including convenient and accessible single serving packaging that enhances the consumer&#39;s ease of use, reduces the presence of pathogens, increases shelf life, and reduces spoilage. 
       BACKGROUND OF THE INVENTION 
       [0003]    It is a universal desire to eat healthy that transcends all cultures, societies, and beliefs. This desire to consume more unprocessed fruits and vegetables is borne through the realization that the fresher the food, the better it is. By way of contrast, it is widely believed, and supported through a panoply of empirical scientific research, that the addition of various preservatives, and conventional pasteurization processes inexorably attenuates the nutritional value and attendant health benefits of eating fruits and vegetables. 
         [0004]    To fulfill this desire, public health officials and other leading nutritionists uniformly agree that eating several servings of fresh fruits and vegetables per day is an integral part of eating and living a healthy lifestyle. For example, it is generally accepted that a healthy diet should include 2-5 servings of fruit per day, with each serving consisting of one-half to three-quarters of a cup. Unfortunately, attaining these goals is stifled by several logistical and safety issues, such that most inhabitants of the U.S. and other developed nations fall far short of these dietary guidelines. 
         [0005]    Aside from certain fruits that naturally occur in single-serving portions, like bananas, apples and peaches, most fruit involves considerable processing effort before it can be rendered into a form suitable for consumption. For example, many types of fruit require peeling, cutting, cracking, dicing, or other methods to be rendered suitable for individual servings. These methods oftentimes require a substantial amount of time, a kitchen or similar facility, knives, or special equipment, which may not be available to someone who is on her/his lunch break, is on the go, or is in school or at the beach. This is particularly the case for larger fruits, like pineapples and melons, where the fruit typically must first be washed, cut into pieces, and have the rind removed. Such processing steps usually require access to a sink, cutting board, trash receptacle, dishes, and utensils, are messy, and take a substantial investment of time in both preparation and clean-up. 
         [0006]    While some fruits are available in processed form (e.g., canned), the typical processing steps involve high temperature pasteurization, which can denature the essential nutrients, as well as the addition of sugary syrups and preservatives. To avoid these drawbacks, some grocery stores have begun carrying packages of pre-cut fruit, such as melon, in the refrigerated sections. While such packages obviate many of the difficulties associated with fruit preparation, these packages generally contain multiple servings, and/or include preservatives. Such bulk packages require continual refrigeration, and therefore do not meet the time constraints imposed by modern society. For example, refrigerated multi-serving packages must be repackaged for daily consumption, and oftentimes the contents of the bulk packages spoil before they can be completely consumed. 
         [0007]    Another public health issue, which inheres with the consumption of fruit, is the prevalence of pathogens. Each year, many people die from the consumption of pathogen-contaminated fruit. Also, each year, billions of dollars worth of fruit are lost to spoilage. In particular, grocery stores battle the complexities of logistics to maintain an adequate supply of fresh fruit. When a grocery store receives fruit, this fruit must be sold as quickly as possible, otherwise the fruit will spoil and have to be discarded. Moreover, conventional pre-cut fruit pieces have a very limited shelf-life, typically less than seven days from the packaging date. 
         [0008]    A related issue is when a customer brings the fruit home from the grocery store. Oftentimes, the vagaries of life will result in spoiling fruit in one&#39;s refrigerator or kitchen counter. As the fruit starts to turn brown and dehydrates, many customers simply throw the fruit away. Of course, attempts have been made to mitigate the issue of fruit spoilage. Many food companies can their fruits with preservatives attendant to rigorous processing methods. What&#39;s more, many canned fruits are infused with sugars, or corn syrup, which may make the fruit less healthy. Unfortunately, these processes seriously compromise the quality and taste, as well as the aesthetic looks, the nutritional value, price, and the anticipated salutary effects of the fruit. 
         [0009]    Despite the ubiquitous recognition that increased fruit consumption is desirable, the prior art is virtually devoid of practical solutions to provide preservative-free single serving packaging for fruits, and especially packaging that eliminates the need for utensils. While the patent literature describes some methods for processing fruit to improve refrigerated shelf-life, as described in U.S. Pat. No. 4,895,729 to Powrie, that patent describes methods for processing multi-serving containers, and there is ample room for further improvement. 
         [0010]    It would therefore be desirable to provide methods of processing and packaging fruit that enhance ease of use and consumption, by providing single serving packaging that eliminates the need for utensils. 
         [0011]    It further would be desirable to provide methods of processing and packaging fruit that reduce the potential for contamination with pathogens, and reduce spoilage, by providing improved pasteurized single serving packaging. 
         [0012]    It still further would be desirable to provide methods of processing and packaging fruit that eliminates the need for sugary syrups or preservatives to preserve freshness, by providing preservative-free single serving fruit packaging having improved refrigerated shelf-life. 
       SUMMARY OF THE INVENTION 
       [0013]    In view of the foregoing drawbacks, the present invention provides methods of processing and packaging fruit, and particularly fruit pieces, that enhance ease of use and consumption, reduce contamination and spoilage, improve shelf-life and facilitate the distribution of preservative-free fruit pieces. 
         [0014]    In accordance with one aspect of the invention, whole fruit is processed under aseptic, sanitary conditions to remove the rind and chop, dice or segment the fruit into conveniently-sized pieces, which are packaged in a preservative-free manner in a substantially gas impermeable single serving tray or tube. The tray or tube may be sealed so as to reduce the headspace in the package. While a utensil may be included in the tray form of the packaging, the tube preferably is constructed so that the fruit pieces may be eaten, without using a utensil, by squeezing the tube from its closed end towards its open end. Preferably, the tray or tube is processed using a high pressure pasteurization process that avoids heating the fruit pieces, and provides extended refrigerated shelf life for the package. Advantageously, the high pressure pasteurization process does not denature the fruit pieces, and has negligible adverse effect on freshness, texture or taste. 
         [0015]    In accordance with another aspect of the invention, apparatus is provided for the purpose of facilitating the consumption of produce, eliminating pathogens, increasing shelf life, and for reducing spoilage. In various implementations of an embodiment, the consumer-oriented system for the delivery of produce preferably includes some or all of the steps of: a) receiving the fruit at a temperature between 38-50° F.; b) washing the fruit at a temperature between 38°-50° F.; c) coring, skinning, and/or removing seeds from the fruit under aseptic conditions; d) slicing the fruit into small bite-sized pieces; e) passing the fruit pieces through a metal detection system; f) placing the fruit pieces into the packaging; and g) cold pasteurizing (pressurizing) the packaging with the inserted fruit in a high pressure system at a temperature between 38°-50° F. After the cold pasteurization, the packaging is subjected to a cooling bath at about 34° F. for about 5 minutes. Alternatively, the step of passing the fruit pieces through a metal detection system may be performed after the packaging step and/or after the cool pasteurization step. 
     
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         [0016]    The foregoing and other aspects of the invention are described in detail below in conjunction with the following figures: 
           [0017]      FIGS. 1A and 1B  are, respectively, perspective views of a sealed and opened single serving tube of fruit pieces prepared in accordance with the principles of the present invention, where the fruit pieces are grapefruit segments; 
           [0018]      FIGS. 2A and 2B  are end sectional views illustrating alternative ways of forming a tube for use as a single serving package of the present invention; 
           [0019]      FIG. 3  is an illustrative embodiment of a laminated film suitable for forming a single serving package of the present invention; 
           [0020]      FIGS. 4A and 4B  are, respectively, perspective views of a sealed and opened single serving tube of fruit pieces prepared in accordance with the principles of the present invention, where the fruit pieces are diced pineapple pieces; 
           [0021]      FIGS. 5A and 5B  are, respectively, perspective views of a sealed and opened single serving tube of fruit pieces prepared in accordance with the principles of the present invention, where the fruit pieces are pomegranate arils; 
           [0022]      FIGS. 6A-6D  are plan, perspective and side views of a single serving tray suitable for use with the present invention; 
           [0023]      FIG. 7  is a flow chart showing the processing steps for preparing a single serving package of preservative-free fruit pieces in accordance with the present invention; and 
           [0024]      FIG. 8  is schematic illustration depicting the steps set forth in  FIG. 7 . 
       
    
    
     DETAILED DESCRIPTION OF THE INVENTION 
       [0025]    According to one embodiment of the present invention, a unique consumer-oriented system for the delivery of produce, especially fruit pieces, including improved methods of safety and packaging is provided for the purpose of reducing or eliminating pathogens, increasing shelf life, and for reducing spoilage. 
         [0026]    In certain embodiments, the term “produce” shall hereinafter refer to all fruit, vegetables, or other foods, which may be adaptable for use with the various embodiments described herein. 
         [0027]    In certain embodiments, the term “produce” shall refer to fruit. 
         [0028]    In certain embodiments, the term “produce” shall refer to vegetables. 
         [0029]    Even though embodiments described below in the specification are primarily directed towards fruits, produce other than fruits may be included. 
         [0030]    For the purpose of the present invention, the term “fruit” shall hereinafter refer to all fruit, which are adaptable for use with the processes described herein. Given the rigorous nature of the described processes, not all fruit may be processed in accordance with the described methods. Accordingly, while certain process steps may need to be revised or eliminated entirely and cause a concomitant reduction in shelf-life, other aspects of the present invention may be applied to such fruit. Furthermore, the term “produce” shall hereinafter refer to all fruit, vegetables, or other foods, which may be adaptable for use with the various embodiments described herein. 
         [0031]    The practice of packaging preservative-free fruit into bite-sized pieces in single serving containers, as discussed above, promotes safety and freshness and has heretofore not been performed due to the fact that logistical issues, compounded with spoilage, have prevented fruit distributors and processors from bringing such a product to market. This stems in no small part from the inability to properly pasteurize the fruit in such a way to prolong the shelf-life of the fruit while not compromising the freshness, taste and nutritional value of the fruit, and from the lack of many of the processing features described herein. As a result of the unique packaging and processing methods and systems of the present invention, a consumer will be able to purchase a single serving package or a box or bag containing multiple single serving packages, each containing bite sized preservative-free fruit pieces. This is a departure and a dramatic improvement over previously-known ways of consuming fruit, which typically require a consumer to wait until he or she is at home, with ready access to a knife, cutting boards, sink, dishes and utensils. 
         [0032]    With the availability of the single serving “snack-packs” of bite-sized fruit pieces prepared in accordance with the principles of the present invention, consumers will no longer have to worry about any of the above. Instead, with the single serving packaging prepared in accordance with the present invention, consumers may eat fresh, wholesome, preservative-free fruit anytime, anywhere. 
         [0033]    Moreover, consumers should be able to purchase the fruit packaged in accordance with the present invention from the refrigerated sections of most supermarkets, convenience stores or vending machines (in a manner similar to not so healthy counterpart snacks, like potato chips, chips, candy, soda, etc.) and consume that fruit immediately, at the workplace, school, at the beach, or any other place conveniently, without knives, utensils, or a running water supply. In accordance with one aspect of the invention, the fruit pieces can be pushed directly out of the single serving tube directly into the consumers mouth, without utensils, because the fruit pieces are already cut, diced, or processed to a bite-sized format that eliminates the need to wash, peel, or otherwise process the fruit prior to consumption. Alternatively, if the fruit pieces are packaged in a tray, the single serve packaging also may include a fork, spoon or other disposable utensil. 
         [0034]    In certain embodiments, the methods and packages provided herein can be used in connection with fruits of all processed states. For example, the fruit used in connection with currently provided methods and/or packages may be whole fruit, whole peeled fruit, sections of fruit in any size, large or small, or pureed fruit. 
         [0035]    In one embodiment provided herein is a method for packaging fruit, comprising the steps of: receiving the fruit at a temperature between 38°-50° F.; washing the fruit at a temperature between 38°-50° F.; optionally coring, skinning, and/or removing seeds from the fruit under aseptic conditions; optionally slicing the fruit into pieces; optionally passing the fruit through a metal-detection system; placing the fruit into a package; and cold pasteurizing the package with the inserted fruit in a high-pressure process system. 
         [0036]    Referring now to  FIGS. 1A and 1B , single serving preservative-free tube of fruit pieces  10  prepared in accordance with the principles of the present invention is described. Tube  10  preferably has a tubular shape made of a substantially gas impermeable film and has length L, first end  11 , second end  12 , tearable zone  13  and lateral wall  14 . In a preferred embodiment, length L is between about 4 to 10 inches, and removing tearable zone  13 , by tearing across the tube at pre-cut notch  15 , creates opening  16  having an approximate diameter of 0.7 to 1.5 inches. Opening  16  preferably has a size that permits the entire opening to be placed into a consumer&#39;s mouth, so that fruit pieces  17  contained within the tube may be deposited in the consumer&#39;s mouth without spillage. Still more preferably, tube  10  may be configured so that squeezing the tube along lateral wall  14  from second end  12  towards first end  11  causes fruit pieces  17  to be ejected through opening  16  into the consumer&#39;s mouth. Tube  10  may include gusset  18  at second end  12  to provide additional volume with the tube. 
         [0037]    As shown in  FIGS. 1A and 1B , a quantity of fruit pieces  17  are disposed within tube  10 , such that the fruit pieces are preservative-free. Fruit pieces may comprise individual whole units of fruit, such as grapes, segments or partial segments of citrus fruit, such as grapefruit or oranges, or chopped, diced, cubed or sliced pieces of fruit, such as melon or pineapple. Depending upon the type of fruit selected and intended market segment, such as children, teens or adults, the quantity of fruit pieces may constitute a single serving, and thus have a volume of from one-half to three-quarters of a cup and an aggregate weight in a range of about 1.5 to 6.0 ounces or more, and more preferably, between 2.5 and 4.0 ounces. In accordance with the principles of the present invention, the fruit pieces are not treated with a chemical preservative, and are not suspended in preservative liquid or syrup. Instead, the contents of tube  10  preferably constitute only “100% fruit” in accordance with USDA labeling standards. 
         [0038]    A wide variety of fruits are suitable for single serving packaging in accordance with the present invention, including pineapple, mango, papaya, pomegranate, grapefruit, grapes, melon, oranges, tangerines, peaches, nectarines and other stone fruit. Depending upon the type of fruit, the fruit pieces may be either chopped, cubed, diced, sliced or cut into bar forms. In chopped, diced or cubed form, the fruit pieces may range from cubes ranging from one-quarter to one-half inches on a side. For example, a pineapple may be chopped or diced into cubes about three-eighths of an inch on a side or sliced into bars having a length of four to five inches. In the case of grapes, whole units of fruit may be packaged in an individual, single serving package. 
         [0039]    Referring now to  FIGS. 2A ,  2 B and  3 , methods of forming a single serving tube suitable for use as packaging for the present invention is described. In  FIG. 2A , tube  20  comprises a laminate film for which opposing lateral edges  21  and  22  of the film are overlapped and bonded together to form lap joint  23 . Alternatively, as depicted in  FIG. 2B , tube  24  may be formed by welding two separate layers  25  and  26  of laminate film together along their lateral edges to form flange joints  27  and  28 . For either tube  20  or  24 , the film may be bonded together using either heated or ultrasonic anvils, provided that the joints  23  or  27  and  28  remain substantially air tight. The second ends of tubes  20  and  24  may be sealed using a hot forming process to create a seam, or additionally, a gusset may be formed to provide additional volume near the lower end of the tube. 
         [0040]    Referring to  FIG. 3 , in accordance with one aspect of the present invention, laminate film  30  preferably comprises at least base layer  31  of a flexible polymeric material, such as polyethylene and second layer  32  comprising a substantially gas impermeable layer, such as ethylene vinyl alcohol (“EVOH”). In a more preferred embodiment, laminate film  30  further comprises a layer of nylon disposed on the second side of the EVOH layer. While such laminate films have been used for packaging meat and shellfish, heretofore such films have not been used for packaging preservative-free fruit. As discussed below with respect to  FIGS. 7 and 8 , the use of such specialty laminate films is particularly advantageous when subjecting the packages to a cold pasteurization process. 
         [0041]    Laminate film  30  preferably has a thickness in a range of 30 to 200 microns. When used for high turnover stock, such as school lunch programs where shelf live typically need not exceed 7 to 14 days, cold pasteurization is not required. In this case, especially where the fruit piece constitutes a bar form rather than being cubed or chopped, a thinner laminate of 30 to 80 microns, and more preferably 65-75 microns may be desired. If the fruit pieces are chopped, diced or cubed, it may be preferable to use a thicker laminate film, such as 80 to 120 microns, even if the cold pasteurization process is omitted, to make the single serving package sufficiently rigid so as not to sag during handling. For retail packaging of bar form or chopped fruit pieces, such as for sale in a grocery store, a thicker laminate film of 80 to 120 microns preferably is used to resist damage to the fruit pieces during transit and handling. Further, for retail packaging of bar form or chopped fruit pieces, where a shelf life of from 14 days to three months or more is desired, the thicker laminate film of 80 to 120 microns is preferred to withstand the cold pasteurization process. 
         [0042]    Referring again to  FIGS. 2A and 2B , the tubular form of the packaging of the present invention may be formed to surround the fruit piece, for example, in the case where the fruit has a bar form and separate layers of film are bonded together as in the embodiment of  FIG. 2B . Alternatively, the tube may be formed as depicted in either  FIG. 2A  or  2 B and subsequently filled, for example, with chopped, diced, cubed or segmented fruit pieces. In this case, after the tube is formed and filled with fruit pieces, the tube may be partially evacuated, or the contents of the tube lightly tamped or vibrated prior to sealing of the tube so that the tube contains a relatively small headspace or void above the fruit pieces. Preferably, the headspace is less than 5% of the volume of tube, e.g., less than 0.5 ounce. Advantageously, the packaging process of the present invention obviates the need for flushing the single serving packages with an oxygen/inert gas mixture as described in the prior art for bulk processing methods. 
         [0043]    With respect to  FIGS. 4A and 4B , single serving tube  40  of pineapple pieces  41  is described. Tube  40  is similar to tube  10  of  FIGS. 1A and 1B , except that it is formed by bonding separate laminate films  42  and  43  in the manner described with respect to  FIG. 2B . Tube  40  is made of a substantially gas impermeable film, as discussed above with respect to  FIG. 3 , and has length L, first end  44 , second end  45 , tearable zone  46  and lateral wall  47 . In a preferred embodiment, length L is between about 4 to 10 inches, and removing tearable zone  46 , by tearing across the tube at pre-cut notch  48 , creates opening  49  having an approximate diameter of 0.7 to 1.5 inches. Opening  49  preferably has a size that permits the entire opening to be placed into a consumer&#39;s mouth, so that fruit pieces  41  contained within the tube may be deposited in the consumer&#39;s mouth without spillage. Still more preferably, tube  40  is configured so that squeezing the tube along lateral wall  47  from second end  45  towards first end  44  causes fruit pieces  41  to be ejected through opening  49  into the consumer&#39;s mouth. Tube  40  may include a gusset at second end  45  to provide additional volume with the tube. 
         [0044]      FIGS. 5A and 5B  depict single serving tube  50  containing pomegranate arils  51 . Tube  50  is similar to tube  24  of  FIG. 2B , and is formed by bonding separate laminate films  52  and  53  to form flange joints  54  and  55 . As for the preceding embodiments, tube  50  comprises a substantially gas impermeable laminate film and includes first end  56 , second end  57 , tearable zone  58  and lateral wall  59 . Tube  50  is opened by removing tearable zone by tearing across the tube at pre-cut notch  60 , creating opening  61 . Opening  61  preferably fits within a consumer&#39;s mouth, so that fruit pieces  55  may be deposited in the consumer&#39;s mouth without spillage. Preferably, tube  50  is configured so that squeezing the tube along lateral wall  59  from second end  57  towards first end  58  causes fruit pieces  55  to be ejected into the consumer&#39;s mouth. Tube  50  also may include gusset  62  at second end  57  to provide additional volume within the tube. 
         [0045]    In accordance with one aspect of the invention, the single serving package of the present invention may include a bar code or QR code, such as bar code  65  in  FIGS. 4A and 4B , which encodes traceability information for the package. For example, in one embodiment the bar code could encode data regarding the source of the fruit pieces, where and when the fruit pieces were processed and packaged, and information relating to the cold pasteurization lot (if that process was performed). In addition the single serving package preferably is imprinted with manufacturer and branding information, as well as expiration and/or sell by dates. 
         [0046]    Referring now to  FIGS. 6A to 6D , an embodiment of the present invention comprising a single serving tray is described. Tray  70  comprises rigid base  71  and flexible top film  72 . Preferably, both base  71  and top film  72  are made of a substantially gas impermeable laminate film, such as the nylon/EVOH/polyethylene film described with respect to  FIG. 3 . Base  71  comprises a thicker laminate, such as 80 to 120 microns, that may be formed using conventional heated vacuum mold technology to include bowl portion  73  and utensil compartment  74 . Bowl portion  73  may include dimple  75  that maintains the fruit pieces above slightly elevated above the bottom of the bowl, so as to reduce deterioration of the fruit pieces. Top film  72  comprises a thinner laminate film, such as 30-60 microns, and may include tab  76  for facilitating removal of the top film. Utensil compartment  74  preferably includes a disposable utensil, such as a plastic fork. 
         [0047]    In accordance with the principles of the present invention, during packaging, bowl portion  73  of base  71  first is filled with a single serving of fruit pieces, e.g., one-half to three-quarters of a cup of preservative-free fruit pieces. As for the preceding embodiments, tray  70  is filled with 100% fruit, without chemical preservatives or syrups. Once a measured serving of fruit pieces is deposited in bowl portion  73 , top film  72  is shrink wrapped onto the fruit pieces by partially evacuating the air from within bowl portion  73  beneath top film  72 . When application of top film  72  is completed, top film  72  serves as an artificial substantially gas impermeable “skin” over the fruit pieces. 
         [0048]    In accordance with another aspect of the invention, base  71  and top film  72  permit single serving tray  70  to be cold pasteurized using the high pressure process described below with respect to  FIGS. 7 and 8 . Once the cold pasteurization process is completed, a label is applied to the upper surface of base  71 , above top film  72 , which contains manufacturer and brand information, as well as expiration and sell by dates. Additional information regarding the source of fruit, processing location, etc., may be encoded onto the label using a bar code or QR code as described herein above. 
         [0049]    Referring now to  FIGS. 7 and 8 , the consumer-oriented system for processing of produce including improved methods of safety and packaging  100  includes Step  1  for receiving the fruit at a temperature between 38°-50° F. at  101 ; Step  2  for washing the fruit at a temperature between 38°-50° F. at  102 ; Step  3  for coring, skinning, and/or removing seeds from the fruit under aseptic conditions at  103 ; Step  4  for slicing, dicing, chopping or segmenting the fruit into bite-sized pieces at  104 ; Step  5  for passing the fruit through a metal-detection system at  105 ; Step  6  at  106  for placing the bite-sized fruit pieces into the packaging; and Step  7 , at  107 , for cold pasteurizing the packaging and fruit pieces in a high pressure system at a temperature between 38°-50° F. Alternatively, the step of passing the fruit pieces through a metal detection system may be performed after the packaging step and/or after the cool pasteurization step. Each of these steps is discussed in further detail below, and schematically illustrated in the like-numbered step of  FIG. 8 . 
         [0050]    In accordance with one aspect of the present invention, the first step of the process involves receiving the fruit through a cold chain logistics system at a temperature between 38°-50° F., at  101 , to ensure that handling, processing, and packaging are done under a consistently maintained ambient temperature of 38°-50° F. If the fruit is processed at a site other than where it is grown, it is preferably shipped in a refrigerated truck directly from the groves, orchards, or the like. Subsequently, the fruit will be received in a loading bay of the processing facility within the same temperature range. This is hereinafter referred to as the “cold chain”. The process described herein preferably maintains a temperature within the target range for the purpose of ensuring the freshness and sanitation of the fruit. 
         [0051]    At  102 , Step  2 , the fruit is washed to remove dirt and pathogens. Different types of fruit have varying degrees of thickness and durability. Different types of fruit also have unique differences in the extent to which the rind or outer surface holds potential pathogens. Thus, for example, a pineapple may have to be washed at a different pressure as compared to an orange. Preferably, the step for washing the fruit is performed at a temperature between 38°-50° F. under aseptic conditions, e.g., the employees wear hair-nets and the facility observes standard regulations associated with handling food facilities, e.g., that reduce the presence of airborne pathogens and fungi. 
         [0052]    At  103 , Step  3 , the fruit is cored, skinned, and/or the seeds are removed from the fruit under aseptic conditions to prepare the fruit for insertion into packaging. This exact procedure used to carry out this step will vary due to the particular type of fruit to be processed. At  104 , Step  4 , the fruit is sliced, diced or chopped into small bite-sized pieces. For certain fruits, such as grapes, the fruit may be removed from a stem, or in the case of pomegranates, the arils removed from the husk. In keeping with the requirement that the introduction of pathogens be kept to a minimum, the tools used to process fruit should be rigorously washed with heat, soap, water, and/or may be sterilized. 
         [0053]    At  105 , Step  5 , the fruit pieces are passed through metal detector system  120  that identifies and removes any metallic particles, which may be found within or upon the fruit pieces. Preferably, the environment of metal-detection system  120  is maintained at a temperature of 38°-50° F. to maintain the cold chain. In one embodiment, metal detection system  120  further comprises semi-sealed unit  121  with integrated refrigeration system  122  within housing  124 , which is disposed near metal detector  123 . Metal detector system  120  may include a series of gates or air nozzles to eject metallic particles or fruit pieces having such metallic particles, to a discard bin (not shown). As discussed above, the step of passing the fruit pieces through a metal detection system may be performed after the packaging step and/or after the cool pasteurization step. 
         [0054]    At  106 , Step  6 , the fruit pieces are inserted into a plurality of single serving packages, illustratively tubes  10  described above with respect to  FIGS. 1-3 , preferably while maintained under cold-chain conditions at 38°-50° F. Excess air is removed from the tubes by partially evacuating the tubes, or tamping or vibrating the tubes to reduce headspace, and the tubes then are sealed in an air-tight manner, using a hot forming process (e.g., heated or ultrasonic anvils) or other suitable process for maintaining an air-tight seal. The single serving packages also may be notched to create a tearable region, as discussed herein above. Alternatively, a laser score may be applied to the tearable region to facilitate opening of the tube. Further, if a tray as described with respect to  FIGS. 6A-6D  is used, the fruit pieces are covered with a film layer, which is shrunk down onto the fruit to reduce headspace in the package. The completed single serving package then is imprinted with a suitable label and a bar code or QR code affixed to the package to provide traceability. 
         [0055]    At  107 , Step  7 , the sealed and labeled packages then are inserted into high pressure system  130  to cold pasteurize the fruit pieces; this process also is performed under cold-chain conditions of 38°-50° F. Preferably, the cold pasteurization process takes place in a hydrostatic chamber, such that the fluid in which the packages are immersed is subjected to pressures of up to 80,000 psi, and more preferably 80,000 psi, for a period of about 60 to 120 seconds, and more preferably 90 seconds. Preferably, the water used in the hydrostatic chamber is chilled to a temperature of about 40° F. prior to loading with the single serve packages, to avoid initiation of an enzymatic process in the fruit that can lead to subsequent deterioration. Following completion of the high pressure step, the packages preferably are removed to a cold bath at about 34° F. for a period of about 5 minutes. After this bath, the packages are dried and refrigerated at a temperature of around 42° F., which is a standard refrigeration temperature. 
         [0056]    Cold pasteurization is known to destroy many food borne pathogens such as  Listeria, Escherichia coli , and  Salmonella  by disrupting the mitochondrial membranes of such organisms. Although cold pasteurization is known for processing fruit juices, it has not heretofore been applied to fruit pieces. Advantageously, the high pressurization process also targets the microorganisms that are primary contributors to spoilage. While the pressurizing process renders the pathogens inert, it has negligible effect on the taste, shape, texture and integrity of the fruit in its original and unaltered natural state. Because the high pressure process performed at Step  7  acts quickly and evenly on food, neither the size of a product&#39;s container nor its thickness play a role in the effectiveness of pressurizing. The High Pressure Process does not greatly affect the nutritional value, taste, texture, and appearance. As a result, the high pressure treatment of foods is regarded as a “natural” preservation method, and eliminates the need for chemical preservatives. 
         [0057]    Initial testing of the process described in  FIGS. 7 and 8  has demonstrated that when cold pasteurization is applied to packages containing pineapple, mango, grapefruit or pomegranate pieces, the resulting packages, when refrigerated at 42° F., have shelf lives up to six to seven months, with no spoilage and only minor decrease in taste and texture. Tests of packages refrigerated for three months at 42° F. have been observed to taste as fresh as when initially packaged. 
         [0058]    In certain cases where the stock of packages of fruit pieces is expected to experience high turnover, such as stock used for school lunch programs that requires a shelf life of only 7-14 days, the extended shelf life provided by the cold pasteurization process may be unnecessary. In such cases, the high pressure treatment of the cold pasteurization process may be omitted. Instead, subjecting the packages as described herein above, containing the fruit pieces, to a bath at 34° F. for about five minutes is expected to be sufficient to provide the required shelf life. 
         [0059]    The single serving package of the present invention may contain only one type of fruit. Alternatively, the single serving package may comprise two or more different types of fruit, which are selected based upon their intrinsic nutritional makeup. The composite of these fruits with their particular vitamins and nutrients may be used to meet or achieve the parameters of a particular physiological goal or predetermined level in the body of the consumer. For instance, if one type of fruit is relatively high in Vitamin C, and may be low in Magnesium, a second type of fruit may be included in the package that is relatively high in Magnesium. Therefore, in one embodiment, the variety of fruits may be mixed and matched to achieve a particular nutritional metric in terms of vitamins, minerals, calories, carbohydrates, acids, or other quality. Alternatively, a box or bag of single serving packages of fruit pieces may contain a selection of different fruits in the individual single serving packages. 
         [0060]    It will be apparent to the skilled artisan that there are numerous changes that may be made in embodiments described herein without departing from the spirit and scope of the invention. As such, the invention taught herein by specific examples is limited only by the scope of the claims that follow.
A consumer-oriented method of processing and packaging single serving packages is provided that improves convenience and safety, reduces pathogens and spoilage, and promotes improved dietary intake, while extending refrigerated shelf life, wherein fruit is processed to create ready-to-eat single serving packages of preservative-free fruit pieces that may be readily consumed without utensils, and which may include a cold pasteurization processing step that significantly extends refrigerated shelf life beyond that attainable using conventional fruit processing methods.