AU3917299A - Process for the treatment of fruits and vegetables - Google Patents
Process for the treatment of fruits and vegetables Download PDFInfo
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- AU3917299A AU3917299A AU39172/99A AU3917299A AU3917299A AU 3917299 A AU3917299 A AU 3917299A AU 39172/99 A AU39172/99 A AU 39172/99A AU 3917299 A AU3917299 A AU 3917299A AU 3917299 A AU3917299 A AU 3917299A
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- AU
- Australia
- Prior art keywords
- vegetables
- treatment
- composition
- fruits
- cooling
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/06—Blanching
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/158—Apparatus for preserving using liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Description
AUSTRALIA
PATENTS ACT 1990 COMPLETE SPECIFICATION NAME OF APPLICANT(S): Xeda International ADDRESS FOR SERVICE: DAVIES COLLISON CAVE Patent Attorneys 1 Little Collins Street, Melbourne, 3000.
INVENTION TITLE: Process for the treatment of fruits and vegetables The following statement is a full description of this invention, including the best method of performing it known to me/us:-
S.
S
-la- The present invention relates to a process for the treatment of fresh fruits and vegetables.
After their harvest, fresh fruits and vegetables are commonly stored, for a period which may be relatively long, before being marketed for rapid consumption.
During this period of storage, it is important that the fruits and vegetables do not lose their qualities, especially their appearance attributes.
These may be damaged, in particular by the proliferation of fungi at the surface of the fruit or of the vegetable, leading to rapid spoilage of the fruit or of the vegetable affected, or by the phenomenon of immaturity scald which leads to browning of the skin of the fruits or vegetables due to oxidized products, which accumulate in the waxy surface layer, which phenomenon may spread to the pulp of the fruits.
These spoilages are even more rapid if the fruit or the vegetable has micro-wounds consisting of cuts in the skin.
In order to delay as much as possible the degradation of fruits and vegetables, it is known to treat them, before storage, with agents which exhibit antifungal or antioxidant activity.
A process for the treatment of fruit and vegetables is known from FR 96 03 100, which comprises the steps consisting in: heating to a temperature of 40 to 60 0 C a liquid treatment composition comprising, in an aqueous vehicle, at least one treatment agent chosen from a polyphenol-type antioxidant, a terpenic compound and mixtures thereof, and bringing the fruits or vegetables in the liquid treatment composition to the said temperature for a period of less than or equal to 10 minutes.
This process has, however, the disadvantage of accelerating the maturation of the fruits and vegetables and in particular when they are particularly 2 sensitive to heat, such as peaches, apricots, tomatoes and pears.
In order to overcome this disadvantage, FR 96 03 100 teaches cooling, immediately after treatment, the fruits or vegetables which have been brought into contact with the hot treatment composition down to the desired storage temperature which is generally between 0 and 150C. However, the efficacy of this post-cooling is limited since fruits and vegetables thus treated nevertheless undergo early maturation during storage. The invention is intended to solve this technical problem and provides, to do this, a process of treatment comprising carrying out successively, in the order indicated, the steps consisting in: cooling the fruits and vegetables to the centre by showering with an aqueous cooling composition or by immersing in an aqueous cooling composition having a temperature greater than 0 0 C and less than 150C; and subjecting, for no more than 10 minutes, the said fruits and vegetables to a treatment by showering with a treatment composition or by immersing in a treatment composition, the said treatment composition being an aqueous composition previously heated to a temperature of 40 to 600C.
The first step has the effect of preserving the fruits and vegetables from an accelerated maturation in spite of bringing into contact with the hot treatment composition. It is essential, during this first step, to cool the entire fruit or vegetable treated and not only its outer layer.
The aqueous composition used for cooling the fruits and vegetables essentially consists of water, but it may comprise various additives, such as sodium hypochlorite for disinfecting the water. A small quantity of these additives is generally necessary and the additive content is generally less than 2% by weight, preferably less than In the case of sodium -3 hypochlorite, a quantity corresponding to 200 ppm, for example 30-100 ppm, is sufficient.
The temperature to which it is desirable to cool the fruits and vegetables during the first step is generally a temperature less than or equal to the conventional storage temperature recommended in the art, it being understood that this temperature is greater than 0°C.
Table 1 below presents the conventional storage temperatures for certain fruits and vegetables, among the most common.
Table 1 Fruit/ Storage Fruit/ Storage vegetable tempera- vegetable temperature ture Apricots Oranges Bananas Cherries Lemons Mandarins Apples Pears Peaches Grapefruits Plums Grapes Garlic Asparagus Potatoes Blite Artichokes Carrots Cabbage 0-1 0
C
5-10 0
C
12-15 0
C
0-1 0
C
12-13 0
C
5-6 0
C
0-3 0
C
0-1 0
C
O
O
C
10 0
C
0-1 0
C
0-1 0
C
O
O
C
0-3 0
C
4-15 0
C
OOC
0 0
C
O
O
C
O
O
C
Cucumber Onions Watermelons French beans Strawberries Endives Lettuce Aubergines Melons Peppers Peas Tomatoes Parsley Radish Spinach Pumpkin Courgettes 7-10 0
C
0 C 2-5 0
C
7-10 0
C
0 C 0°
C
0 C 10-12 0
C
0-7 0
C
7-10 0
C
0 C 0-15 0
C
0 C 0 C 0 C 10-13 0
C
0-4 0
C
Thus, the cooling requires the use of a cold aqueous composition having a temperature of 0 to 15 0
C.
I -4- Persons skilled in the art will easily adjust the temperature of the aqueous cooling composition to the temperature desired at the end of the first step.
It goes without saying that the lower the temperature of the aqueous cooling composition in relation to the desired cooling temperature, the faster the cooling operation. Also according to a preferred embodiment of the invention, the aqueous cooling composition has a temperature of 0 to 10 0 C, better still of OOC to 5-60C.
According to the invention, the cooling of the fruit is carried out by the hydrocooling technique, that is to say by immersion or showering. This technique is commonly used for cooling fruit and vegetables.
Hydrocooling by showering consists in spraying the fruits and vegetables carried on conveyor belts with cold water, the cold water being poured on the fruits and vegetables in continuous streams from reservoirs placed above the belts. By operating in this manner, the situation where water simply runs over the fruits and vegetables is avoided. The continuous streams of water poured indeed permanently envelope the fruits and vegetables with a film of cooling water.
Hydrocooling by immersion consists in soaking the fruit and vegetables in a current of cooling water.
This second technique is slightly less effective since it is difficult to avoid the fruits and vegetables rising to the surface of the water.
Although the hydrocooling technique is particularly preferred within the framework of the invention, it should be understood that any other equivalent cooling technique can be used as long as it makes it possible to cool the fruits and vegetables to the desired temperature to the centre. Thus, it could be envisaged, where appropriate, cooling the fruits and vegetables, during this first step, simply by refrigerating in a cold room kept at a temperature of 0 to 15 0
C.
5 The time necessary for the cooling essentially depends on the desired cooling temperature, on the temperature of the aqueous cooling composition and on the technique used for cooling to the centre.
By hydrocooling, using an aqueous cooling composition of 00C to 15 0 C, a cooling period of 2 minutes to 2 hours is generally sufficient. When the temperature of the aqueous cooling composition is 0 to a showering, respectively immersion, period of 2 minutes to 60 minutes, for example of 4 minutes to minutes is generally appropriate.
For the treatment of peaches and tomatoes, it is possible to envisage carrying out the cooling by immersion or showering, for 15 minutes to 30 minutes with the aid of an aqueous composition of 0 to 5 0 C, or even of 0 to The second step is the actual treatment step.
It involves treating the fruit and vegetables with an aqueous composition (called treatment composition) having a temperature of between 400C and 600C, preferably between 450C and 550C, better still between 48 and 520C, for example 500C.
The aqueous treatment composition may simply consist of water.
However, according to a particularly preferred embodiment of the invention, the aqueous composition comprises, in an aqueous vehicle, at least one treatment agent with antioxidant activity and/or at least one treatment agent with antifungal activity.
The treatment consists in bringing the treatment composition into contact with the fruit and vegetables by immersion or showering, for at most minutes, in particular for 30 seconds to 10 minutes, advantageously from 30 seconds to 5 minutes. A contact time of 2 to 3 minutes is most often sufficient. It is clear that the contact time should be adjusted according to the nature of the fruit and vegetables so as to avoid an onset of cooking.
6 During this second step, the fruits and vegetables are superficially heated over a small thickness. A contact time with the hot treatment composition of less than 10 minutes generally makes it possible to raise the temperature of at most 20% of the fruit, preferably of at most 15%, better still of at most 10%. The immersion and showering techniques used during this step are as described above.
By applying the hot treatment composition by showering or immersion, protection of the fruits and vegetables against immaturity scald and fungal infections is obtained. When the hot aqueous treatment composition contains, in addition, one or more treatment agents, the protection of the fruits and vegetables is prolonged over time because of the surface absorption of the active ingredients, whether they are antioxidants or fungicides. The fruits and vegetables may thus be protected against oxidation and fungal infections for a long period.
When the treatment composition contains an antioxidant or antifungal agent, the latter is present in the composition in an amount of 100 to 10,000 ppm, it being understood that the treatment composition preferably contains 500 to 10,000 ppm of the antioxidant and/or 100 to 10,000 ppm of the antifungal agent.
The antioxidants which can be used according to the invention are those commonly used in the art, such as diphenylamine, ethoxyquin, BHA (3-t-butyl-4hydroxyanisole and 2-t-butyl-4-hydroxyanisole), BHT (2,6-di-tert-butyl-p-cresol), ascorbic acid, the tocopherols and the polyphenols. Polyphenol is understood to mean, according to the invention, compounds having one or more phenyl rings substituted with at least two hydroxyl groups.
Examples of such polyphenols are quercetin and rosmaridiphenol of formulae: -7-
OH
OH 0 Quercitin HO OH C H3
HCH
3
CH,
H3C CH3 Rosmaridiphenol As preferred antioxidants, there may be mentioned vitamin E (a tocopherol) and the polyphenols extracted from natural substances, such as for example the polyphenols extracted from vegetables or fruits.
The polyphenols extracted from natural substances may be used after extraction in the form of complex mixtures of several polyphenols with various natural substances. These mixtures preferably contain at least 70%, or better still at least 80% and more preferably at least 90% of polyphenols. However, less concentrated mixtures may also be used. Such natural extracts, which are relatively concentrated with respect to polyphenols, are available in the art. Among them,. spinach extracts which are concentrated with respect to polyphenols may be mentioned.
As antifungal substance, there may be used any of the substances known in the art such as thiabendazole, a terpenic compound, ortho-phenylphenol and its salts and enilconazole.
8 The antifungal terpenes are preferably monoterpenes, such as pinene or limonene. The oxygenated monoterpenes are preferable to the simply hydrocarbon monoterpenes because of a greater activity.
There may be mentioned, as examples, terpineol, eucalyptol, menthol, menthone, carvone, cineol, citronellal and eugenol. Among these compounds, eugenol has proved to be more effective.
It will be noted that the abovementioned products are of natural origin, although they are also accessible by the synthetic route. For example, d-carvone may be extracted from cumin, 1-carvone may be from common mint (Mentha Spicata) and eugenol from cloves.
The treatment composition is advantageously presented in the form of a solution or of a dispersion in the said aqueous vehicle.
Depending on the relative solubility of the product in water, the composition may also comprise, in addition, at least one surfactant selected in a manner known per se from the nonionic, anionic, cationic and amphoteric surfactants.
When the hot treatment composition contains an antioxidant and/or an antifungal agent, the application of the composition is preferably carried out such that the quantity of treatment agent applied corresponds to the usual applicable doses of treatment agent in the treatments in question. This quantity may be advantageously from 0.4 to 40 g of antioxidant and/or from 0.4 to 40 g of antifungal agent per ton of fruit or vegetable treated.
Preferably, the quantity of antioxidant used will be from 2 to 40 g/ton and the quantity of terpenic compound will be from 0.4 to 20 g/ton of fruit or vegetable treated.
When the desired duration of treatment with the hot composition is achieved, the application may be stopped by any known means, especially by simply stopping the showering or removing the fruits or -9vegetables from the immersion tank. The fruits or vegetables are then capable of being stored for subsequent distribution.
The steps of cooling to the centre and of antioxidant and/or antifungal treatment of the process of the invention are carried out in series, which means that once the desired cooling temperature has been reached, the fruits and vegetables are treated with the treatment composition.
The process of the invention has the advantage of avoiding the early maturation of the fruits and vegetables treated at high temperature with the treatment composition. This process is as a result more particularly useful for the treatment of fruits and vegetables which are particularly sensitive to heat, such as peaches, apricots, tomatoes, pears and nectarines.
The process of the invention has, in addition, the advantage of avoiding the subsequent cooling of the fruits and vegetables treated with the hot treatment composition, which was recommended in the prior art so as to limit the development of the fruits and vegetables. However, this subsequent cooling is all the less desirable since the hot treatment composition contains one or more treatment agents. Generally carried out by contact with cold water (in particular by immersion or spraying), the subsequent cooling has the effect of washing the treated fruits and vegetables, thus removing the residues of treatment agents which become deposited on the surface of the fruits during the step of treating with the hot treatment composition: this washing has the effect of reducing the efficacy of the antioxidant and/or antifungal treatment.
The invention relates, in addition, to a plant for treating fruits and vegetables after harvest in order to prolong their storage life, while preserving them from accelerated maturation, comprising: -means for cooling the fruits and vegetables to the centre by showering with an aqueous cooling composition or by immersing in an aqueous cooling composition, the said aqueous cooling composition having a temperature greater than OOC and less than 15 0 C; and means for subjecting, for no more than minutes, the said fruits and vegetables to a treatment by showering with a treatment composition or by immersing in a treatment composition, the said treatment composition being an aqueous composition previously heated to a temperature of 40 to 600C.
The example given below illustrates the invention.
EXAMPLE
First step of the treatment The fruits and vegetables of Table 2 below are first of all subjected to cooling to the centre by showering with the aid of an aqueous composition at consisting of water containing 300 g/mn 3 of water of a commercial solution of sodium hypochlorite (active chlorine content: 30-50 ppm) The duration of cooling is specified in Table 2.
Fruit/vegetable Duration of showering Tomato 12 minutes Peaches 12 minutes Second step of the treatment: Next, the tomatoes and the peaches are subjected to showering for 2 minutes with an aqueous treatment composition previously heated to 500C, consisting of water optionally supplemented with 4000 ppm of eugenol.
At the end of this treatment, the peaches and tomatoes are stored in a cold room at 00C.
It is observed that the peaches and the tomatoes thus treated can be preserved for a longer -11period than the fruits obtained from the same harvest and having the same degree of maturation, which are treated, under the same conditions, with the hot treatment composition 2 nd step of the treatment), followed by a subsequent cooling by showering with an aqueous composition at Throughout this specification and the claims which follow, unless the context requires otherwise, the word "comprise", and variations such as "comprises" and "comprising", will be understood to imply the inclusion of a stated integer or step or group of integers or steps but not the exclusion of any other integer or step or group of integers or steps.
Claims (12)
1. Process for the treatment of fruits and vegetables after harvest in order to prolong their storage life, while preserving them from accelerated maturation, comprising carrying out successively the steps consisting in: cooling the fruits and vegetables to the centre by showering with an aqueous cooling composition or by immersing in an aqueous cooling composition, the said aqueous cooling composition having a temperature greater than OOC and less than 15 0 C; and subjecting, for no more than 10 minutes, the said fruits and vegetables to a treatment by showering with a treatment composition or by immersing in a treatment composition, the said treatment composition being an aqueous composition previously heated to a temperature of 40 to 60 0 C.
2. Process according to Claim 1, characterized in that the fruit and vegetables are chosen from peaches, apricots, tomatoes and pears.
3. Process according to any one of the preceding claims, characterized in that the cooling to the centre of the fruits and vegetables is carried out by showering or immersion for 2 minutes to 2 hours.
4. Process according to any one of the preceding claims, characterized in that the cooling to the centre is carried out with the aid of a composition having a temperature greater than OOC and less than 6 0 C for 2 minutes to 1 hour. Process according to any one of the preceding claims for the treatment of peaches or tomatoes, characterized in that the peaches, respectively the tomatoes, are cooled by showering or immersion for to 30 minutes with an aqueous composition having a temperature of 0 to
6. Process according to any one of the preceding claims, characterized in that the treatment composition consists of an aqueous vehicle supplemented with at -13- least one treatment agent with antioxidant or fungicidal activity.
7. Process according to Claim 6, characterized in that the treatment composition comprises from 500 to 10,000 ppm of an antioxidant.
8. Process according to Claim 6 or Claim 7, characterized in that the treatment composition comprises an antioxidant chosen from diphenylamine, ethoxyquin, BHA (3-t-butyl-4-hydroxyanisole and 2-t- butyl-4-hydroxyanisole), BHT (2,6-di-tert-butyl-p- cresol), ascorbic acid, the tocopherols and the polyphenols.
9. Process according to Claim 8, characterized in that the antioxidant is selected from the polyphenols extracted from natural substances and vitamin E. Process according to Claim 6, characterized in that the treatment composition comprises from 100 to 10,000 ppm of an antifungal agent.
11. Process according to Claim 6 or Claim characterized in that the treatment composition comprises an antifungal substance selected from thiabendazole, a terpenic compound, ortho-phenylphenol and its salts and enilconazole.
12. Process according to any one of Claims 6 to 11, characterized in that the dose of treatment agent used is from 0.4 to 40 g/ton of fruit and vegetables.
13. Plant for treating fruits and vegetables after harvest in order to prolong their storage life, while preserving them from accelerated maturation, comprising: means for cooling the fruits and vegetables to the centre by showering with an aqueous cooling composition or by immersing in an aqueous cooling composition, the said aqueous cooling composition having a temperature greater than 0°C and less than 0 C; and means for subjecting, for no more than minutes, the said fruits and vegetables to a treatment by showering with a treatment composition or by -14- immersing in a treatment composition, the said treatment composition being an aqueous composition previously heated to a temperature of 40 to 60 0 C. 15
14. Process and/or plant/apparatus for treating fruit and/or vegetables after harvest substantially as hereinbefore described with reference to the Examples. The steps, features, compositions and compounds disclosed herein or referred to or indicated in the specification and/or claims of this application, individually or collectively, and any and all combinations of any two or more of said steps or features. Dated this Thirteenth day of August 1999 Xeda International by DAVIES COLLISON CAVE Patent Attorneys for the applicant(s)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR98/08995 | 1998-07-13 | ||
FR9808995A FR2780859B1 (en) | 1998-07-13 | 1998-07-13 | PROCESS FOR TREATING FRUITS AND VEGETABLES |
Publications (2)
Publication Number | Publication Date |
---|---|
AU3917299A true AU3917299A (en) | 2000-02-17 |
AU762725B2 AU762725B2 (en) | 2003-07-03 |
Family
ID=9528604
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AU39172/99A Ceased AU762725B2 (en) | 1998-07-13 | 1999-07-13 | Process for the treatment of fruits and vegetables |
Country Status (18)
Country | Link |
---|---|
EP (1) | EP0972450B1 (en) |
CN (1) | CN1101134C (en) |
AR (1) | AR019762A1 (en) |
AT (1) | ATE260042T1 (en) |
AU (1) | AU762725B2 (en) |
BR (1) | BR9902736A (en) |
CA (1) | CA2277853A1 (en) |
DE (1) | DE69914977T2 (en) |
DK (1) | DK0972450T3 (en) |
ES (1) | ES2214825T3 (en) |
FR (1) | FR2780859B1 (en) |
IL (1) | IL130912A (en) |
MA (1) | MA24918A1 (en) |
NZ (1) | NZ336721A (en) |
PT (1) | PT972450E (en) |
TN (1) | TNSN99144A1 (en) |
TR (1) | TR199901638A1 (en) |
ZA (1) | ZA994493B (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20140193553A1 (en) * | 2006-12-07 | 2014-07-10 | Xeda International | Method for treating fruit or vegetables with phosphorous ions and corresponding compositions |
Families Citing this family (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2790193B1 (en) * | 1999-02-26 | 2001-05-11 | Xeda Internat Sa | PROCESS FOR THE TREATMENT OF FRUITS AND VEGETABLES USING THE COMBINATION OF A TERPENE AND AN ANTIOXIDANT |
FR2790365B1 (en) * | 1999-03-03 | 2001-05-25 | Xeda Internat Sa | PROCESS OF TREATING FRUITS AND VEGETABLES USING TOCOPHEROLS AS ANTIOXIDANTS |
FR2827479B1 (en) * | 2001-07-18 | 2005-07-22 | Xeda International | PROCESS FOR TREATING FRUIT AND VEGETABLES BY IMMERSION AND CORRESPONDING INSTALLATION |
DE102007020977A1 (en) * | 2007-05-04 | 2008-11-06 | Actides Gmbh | Process for treating food |
EP2036438A1 (en) | 2007-09-12 | 2009-03-18 | Bayer CropScience AG | Post-harvest treatment |
FR2923355B1 (en) * | 2007-11-09 | 2012-08-03 | Xeda International | USE OF A MINT OR L-CARVONE EMULSION FOR THE FUNGICIDE TREATMENT OF FRUIT, VEGETABLES OR PLANTS |
FR2936130B1 (en) * | 2008-09-22 | 2011-11-25 | Xeda International | PROCESS FOR COATING FRUIT OR VEGETABLES USING RESIN SOLUTIONS |
CA2737862C (en) * | 2008-09-22 | 2017-07-04 | Xeda International | Method for coating food products |
FR2944970B1 (en) * | 2009-05-04 | 2012-11-30 | Burgundy | PROCESS FOR THE PREPARATION OF POLYPHENOLIC EXTRACTS FROM SPINACH LEAVES |
PL3010337T3 (en) | 2013-06-18 | 2021-11-15 | Syngenta Participations Ag | Compositions and methods for post-harvest treatment |
WO2023288294A1 (en) | 2021-07-16 | 2023-01-19 | Novozymes A/S | Compositions and methods for improving the rainfastness of proteins on plant surfaces |
WO2023225459A2 (en) | 2022-05-14 | 2023-11-23 | Novozymes A/S | Compositions and methods for preventing, treating, supressing and/or eliminating phytopathogenic infestations and infections |
Family Cites Families (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
SU1353398A1 (en) * | 1985-01-02 | 1987-11-23 | Ленинградская лесотехническая академия им.С.М.Кирова | Composition for protecting fruit from getting rotten in storage |
US5151284A (en) * | 1987-04-15 | 1992-09-29 | Twyman Jeffrey R | Method of preparing green beans and the resulting product |
US4810512A (en) * | 1987-10-22 | 1989-03-07 | Nestec S.A. | Stabilization of color of green vegetables |
SU1634224A1 (en) * | 1988-03-21 | 1991-03-15 | Полтавский Кооперативный Институт | Method of mushrooms preparation by hot salting |
IL100404A0 (en) * | 1990-12-24 | 1992-09-06 | Mccormick & Co Inc | Process for preparing dehydrated vegetable products and the resulting products |
US5198254A (en) * | 1991-04-03 | 1993-03-30 | The United States Of America As Represented By The Secretary Of Agriculture | Composition and method of increasing stability of fruits, vegetables or fungi |
US5244866A (en) * | 1992-07-31 | 1993-09-14 | American Cyanamid Company | Method of inhibiting sprout growth on agronomic crops using acetohydroxy acid synthase inhibiting herbicides |
HUT77877A (en) * | 1994-10-06 | 1998-09-28 | Epl Technologies, Inc. | Methods for inhibiting the discoloration of processed broccoli and product for preventing of the discoloration |
ES2092448B1 (en) * | 1995-04-28 | 1997-05-01 | Agrides S A | PRODUCT AGAINST THE BLADDER OF FRUITS INTENDED FOR FRIGOCONSERVATION. |
US6557568B1 (en) * | 1995-06-27 | 2003-05-06 | The Procter & Gamble Company | Cleaning/sanitizing methods, compositions, and/or articles for produce |
DE69625463T2 (en) * | 1996-03-07 | 2009-09-17 | Société des Produits Nestlé S.A. | Process for the preparation of carotenoids containing fruits and vegetables |
-
1998
- 1998-07-13 FR FR9808995A patent/FR2780859B1/en not_active Expired - Fee Related
-
1999
- 1999-07-07 MA MA25666A patent/MA24918A1/en unknown
- 1999-07-09 AT AT99401740T patent/ATE260042T1/en not_active IP Right Cessation
- 1999-07-09 DK DK99401740T patent/DK0972450T3/en active
- 1999-07-09 EP EP99401740A patent/EP0972450B1/en not_active Expired - Lifetime
- 1999-07-09 DE DE69914977T patent/DE69914977T2/en not_active Expired - Fee Related
- 1999-07-09 ES ES99401740T patent/ES2214825T3/en not_active Expired - Lifetime
- 1999-07-09 PT PT99401740T patent/PT972450E/en unknown
- 1999-07-12 NZ NZ336721A patent/NZ336721A/en not_active IP Right Cessation
- 1999-07-12 ZA ZA9904493A patent/ZA994493B/en unknown
- 1999-07-12 TN TNTNSN99144A patent/TNSN99144A1/en unknown
- 1999-07-12 AR ARP990103379A patent/AR019762A1/en active IP Right Grant
- 1999-07-12 CA CA002277853A patent/CA2277853A1/en not_active Abandoned
- 1999-07-13 BR BR9902736-4A patent/BR9902736A/en not_active Application Discontinuation
- 1999-07-13 IL IL13091299A patent/IL130912A/en not_active IP Right Cessation
- 1999-07-13 AU AU39172/99A patent/AU762725B2/en not_active Ceased
- 1999-07-13 CN CN99110990A patent/CN1101134C/en not_active Expired - Fee Related
- 1999-07-13 TR TR1999/01638A patent/TR199901638A1/en unknown
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20140193553A1 (en) * | 2006-12-07 | 2014-07-10 | Xeda International | Method for treating fruit or vegetables with phosphorous ions and corresponding compositions |
US20160007623A1 (en) * | 2006-12-07 | 2016-01-14 | Xeda International | Method for Treating Fruit or Vegetables with Phosphorous Ions and Corresponding Compositions |
Also Published As
Publication number | Publication date |
---|---|
DE69914977T2 (en) | 2005-01-05 |
EP0972450A1 (en) | 2000-01-19 |
PT972450E (en) | 2004-06-30 |
CN1245018A (en) | 2000-02-23 |
AR019762A1 (en) | 2002-03-13 |
TNSN99144A1 (en) | 2001-12-31 |
ZA994493B (en) | 2001-01-12 |
MA24918A1 (en) | 2000-04-01 |
TR199901638A1 (en) | 2000-02-21 |
EP0972450B1 (en) | 2004-02-25 |
IL130912A0 (en) | 2001-01-28 |
DE69914977D1 (en) | 2004-04-01 |
CN1101134C (en) | 2003-02-12 |
IL130912A (en) | 2002-08-14 |
FR2780859B1 (en) | 2000-09-22 |
AU762725B2 (en) | 2003-07-03 |
BR9902736A (en) | 2001-03-13 |
ATE260042T1 (en) | 2004-03-15 |
ES2214825T3 (en) | 2004-09-16 |
FR2780859A1 (en) | 2000-01-14 |
NZ336721A (en) | 2000-09-29 |
DK0972450T3 (en) | 2004-06-28 |
CA2277853A1 (en) | 2000-01-13 |
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