CA1289067C - Method for treating pineapple to prevent pineapple fruit diseases - Google Patents
Method for treating pineapple to prevent pineapple fruit diseasesInfo
- Publication number
- CA1289067C CA1289067C CA000555594A CA555594A CA1289067C CA 1289067 C CA1289067 C CA 1289067C CA 000555594 A CA000555594 A CA 000555594A CA 555594 A CA555594 A CA 555594A CA 1289067 C CA1289067 C CA 1289067C
- Authority
- CA
- Canada
- Prior art keywords
- fruit
- pineapple
- surfactant
- aqueous solution
- disease
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
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- Agricultural Chemicals And Associated Chemicals (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
Ripening pineapple fruit in the field is treated with effective amounts of an aqueous solution of a nonionic surfactant to inhibit infection of the pineapple fruit by disease-causing microorganisms. Microbial spoilage is reduced, and thus the quality of pineapple fruit for the fresh market is improved. Additionally, disease blemishes in pineapple fruits for canning are reduced, resulting in increased pineapple solids recovery.
Ripening pineapple fruit in the field is treated with effective amounts of an aqueous solution of a nonionic surfactant to inhibit infection of the pineapple fruit by disease-causing microorganisms. Microbial spoilage is reduced, and thus the quality of pineapple fruit for the fresh market is improved. Additionally, disease blemishes in pineapple fruits for canning are reduced, resulting in increased pineapple solids recovery.
Description
~2~
METHOD FOR TREATING PINEAPPLE TO
PREVENT P I NEAPPLE FRU I T DI SEASES
This invention pertains to a method for trea~ing ripening pineapple fruit in the field to inhibit infection by disease-causing microrganisms.
BACKGROUND O~ THE INVENTION
Ripening pineapple fruit is susceptible to infection by a variety of disease-causing microorganisms. Such diseases tend to develop and damage the fruit during fruit maturation starting from 20 days before the fruits are harvested until they reach the consumer as fresh fruit or are processed in the ¦cannery as canned pineapple. Thus, the internal quality of - l fresh fruit is reduced and fruit solid recovery in the cannery may ~e significantly decreased due to attack by such microorganisms as Acetomonas sp., and Erwinia herbicola, which are believed to cause pineapple pink disease. Other deteriorating pineapple diseases resulting from microbial action include marbling, which is believed to be caused by species of Acetobacter, and fruitlet-core rot (black spot), which is is believed to be caused by a complex of microorganisms such as Penicillium sp., and Fusarium sp., bacteria, and yeasts.
It is known in the art that the deterioration of fruit by microbial action, e.g. fungus or bacterial growth, can be inhibited by subjecting the fruit after harvesting to an atmosphere having a low oxygen and high carbon dioxide content.
See, A.A. Kader, M.A. El-Govrani, and N.F. Sommer, Effect of CO~ Elevated CO2 and/or Reduced Q2 Levels on Postharvest Behavior and Quality of Peaches, Vol. 14(3) Hort Science (1979), p. 471.
l ' ~Z8~
Accordingly, efforts have been made to create a micro-environment which is unfavorable for the growth of fruit microorganisms, for example, by applying a coating of wax to the surface of the harvested fruit. However, the use of wax is often objectionable from a consumer standpoint, because the color, texture, or flavor of the fruit is often undesirably effected by the wax coating. Additionally, it is difficult to apply such wax coatin~s evenly over the surface of the fruit ~ithout using so much wax that the normal "breathing~' of the fruit is interfered with to an undesirable extent.
SUMMARY AND OBJECTS O~ THE INVENq~ION
Accordingly, it is an ob~ect of the present invention to provide a method for treating pineapple fruit which is effective for inhibiting the growth of pineapple disease-causing microorganisms.
A fu~ther object of the invention is to provide a method for controlling microbial spoilage of pineapple fruit by coating the ripening fruit in the field with aqueous solutions of certain non-phytotoxic and nonionic surfactants, in the absence of added wax.
These objects and other subsidiary objects which will be apparent to those skilled in the art are achieved by the practice of the present invention.
' The present invention provides a method for treating pineapple plants to control pineapple fruit diseases caused by microbial action, which comprises the step of treating the ripening fruit in the field prior to harvesting with effective amounts of an aqueous solution of a nonionic, non-phytotoxic surfactant, to inhibit infection of the fruit by pineapple fruit disease-causing microor~anisms, wherein the surfactant is ;7 selected from the group consisting of ethoxylated natural fats and oils, ethoxylated alkylphenols, glycerol esters, preferably ethoxylated glycerol esters of fatty acids~ polyoxyethylene fatty acid esters, and mixtures thereof. Microbial spoilage of the fruit is arrested, thus improving the internal quality of pineapple fruit intended for sale in the fresh fruit market.
Additionally, disease blemishes in the fruit are reduced, so that increased fruit solid recovery in the cannery is made possible.
DETAILED DESCRIPTION OF T~E INVENTION
While the invention is susceptible to various modifications and alternative forms, there will be described herein the preferred embodiments.
The present invention provides a method for inhibiting the infection of ripeniny pineapple fruit by rot and disease causing microorganisms. Accompli6hment of this desirable goal is achieved by coating the surface o~ the pineapple fruit in the field with effective amounts of an aqueous solution of certain surfactants.
As understood by those skilled in the art, tha term "surfactant" is used to describe a variety o~ amphipathic molecules composed of separated groups having opposing solubiliziny tendencies. For example, a surfactant may contain an oil-soluble hydrocarbon chain separated by a sùitable degree from a water-soluble ionic group. C. Arno and J. Lynn, Jr., Surfactants and Dete _1Y~ , vol. 22 EncvcloPedia of Chemlcal Technoloqy 3rd ed. tKirk-Othmer ~983), pp. 332 - 3~6.
.
-- 31289~
Surfactants are generally classified according to the charge of the larger group in the molecule. In anionic surfactants, this moeity carries a negative charge, while in cationic surfactants the charge is positive. Nonionic ,. ,. ~
3a-: ,., - ,, . . ' ` ~
- . .
., . , .
' ' ~8~g~6~7 surfactants carry no charge, and the solubilizing contribution is usually supplied by a chain of ethylene oxide groups. In amphoteric surfactants, on the other hand, solubilization is provided by the presence of both positively and negatively charged groups.
Although there are a wide variety of surfactants, tests have indicated that only certain ones of these, or mixtures thereof, are suitable for use in the present invention. The surfactants, which are non-phytotoxic in the usual concentrations in which they are applied, are preferably nonionic surfactants selected from the group consisting of ethoxylated glycerol esters of fatty acids, polyoxyethylene fatty acid esters, ethoxylated natural fats and oils, ethoxylated alkylphenols, and mixtures thereof.
While not wishing to be limited to a particular theory or mode of action, it is believed that the surfactant when applied provides a seal over substantially all of the fruit's surface, thereby creating an internal fruit micro-environment of low oxygen and high carbon dioxide content which is unfavorable for the growth and reproduction of pineapple disease microorganisms and the development of fruit-disease symptoms. It is believed that the applied surfactant also causes the natural waxes present on the surface of the fruit to be~ome evenly distributed over the fruit surface. Thusl the sealing effects provided by the natural waxes present on the fruit surface are enhanced.
Additionally, it has been found that the seal on the surface of the fruit formed ~y the surfactant coating also prevents the escape of fruit esters from the ripening fruit.
Consequently, the freshness of the fruit is maintained from the . .
l ~z~
time the fruit is ha~vested until it reaches the consumer.
The following two surfactant have been found particularly effective at inhibiting infection of pineapple fruit by disease-causing microorganisms:
1. TANDEM~ 55~, a blend of mono and diglycerides, and polyoxyethylene sorbitan monostearates, which is commercially available from Kraft Inc , U.S. and which is presently patented as a liquid dough strengthener and crumb softener for yeast-raised baked goods (U.S. Patent No. 3,785,993~; and 2. AGRISOL SP 100~, an emulsifier blend of monoglyceride and polyoxyethylene fatty acid esters which is commercially available from KAO Corporation, Japan.
Other surfactants, such as LUTENSOL A-8~ ~an ethoxylation product of fatty alcohols based on coconut oil, which is commercially available from BASF, AG, West Germany~;~
TRITON X-45~ (an octyl phenoxy polyethoxy ethanol commercially available from Rohm & Haas, U.S.); and LOVING KL~ (a food detergent containing sucrose mono and dioleates, potassium pyrophosphate and phosphoric acid, which is commercially available from KAO Corporation, Japan); as well as several vegetable and mineral oils, were found to be useful but less effective in controlling microbial spoilage than the preferred 5urfactants listed above.
For the prevention of pineapple fruit diseases according to the invention, an aqueous solution having a surfactant concentration of about 5% by weight is preferably utilized. The solution is applied to the ripening fruit in the field, r or to harvesting, by such methods as spraying with _5_ .
, knapsack or boom sprayers, or pouring, so as to ensure coating of substantially all of the fruit~s surface. Although the amount of surfactant required per ton of fruit will vary depending on the size of the fruit, etc., the aqueous solution is preferably ap~lied at a rate of about 400 gallons per acre.
Additionally, the surfactant-containing solution is preferably applied about twenty days before the pineapple fruit is harvested.
The invention does not alter the conventional techniques employed in the harvestin~, storage, shipment, and marketing of pineapple fruit treated according to the inyention. Thus, the temperature and humidity conditions normally used for preserving the freshness of the harvested fruit are suitable for use in connection with the invention.
By treating fruit with an aqueous, surfactant-containing solution in accordance with the invention, deterioration of the pineapple fruit by disease causing microorganisms is arrested, and the internal quality of fresh pineapple fruits is improved and the marketable life of the subsequently harvested fruit is extended. Also, disease blemishes in pineapple fruits for the cannery is reduced, thus increasin~ recovery of pineapple fruit solids. Additionally, the es~ape of fruit essences from the ripening fruit is inhlbi
METHOD FOR TREATING PINEAPPLE TO
PREVENT P I NEAPPLE FRU I T DI SEASES
This invention pertains to a method for trea~ing ripening pineapple fruit in the field to inhibit infection by disease-causing microrganisms.
BACKGROUND O~ THE INVENTION
Ripening pineapple fruit is susceptible to infection by a variety of disease-causing microorganisms. Such diseases tend to develop and damage the fruit during fruit maturation starting from 20 days before the fruits are harvested until they reach the consumer as fresh fruit or are processed in the ¦cannery as canned pineapple. Thus, the internal quality of - l fresh fruit is reduced and fruit solid recovery in the cannery may ~e significantly decreased due to attack by such microorganisms as Acetomonas sp., and Erwinia herbicola, which are believed to cause pineapple pink disease. Other deteriorating pineapple diseases resulting from microbial action include marbling, which is believed to be caused by species of Acetobacter, and fruitlet-core rot (black spot), which is is believed to be caused by a complex of microorganisms such as Penicillium sp., and Fusarium sp., bacteria, and yeasts.
It is known in the art that the deterioration of fruit by microbial action, e.g. fungus or bacterial growth, can be inhibited by subjecting the fruit after harvesting to an atmosphere having a low oxygen and high carbon dioxide content.
See, A.A. Kader, M.A. El-Govrani, and N.F. Sommer, Effect of CO~ Elevated CO2 and/or Reduced Q2 Levels on Postharvest Behavior and Quality of Peaches, Vol. 14(3) Hort Science (1979), p. 471.
l ' ~Z8~
Accordingly, efforts have been made to create a micro-environment which is unfavorable for the growth of fruit microorganisms, for example, by applying a coating of wax to the surface of the harvested fruit. However, the use of wax is often objectionable from a consumer standpoint, because the color, texture, or flavor of the fruit is often undesirably effected by the wax coating. Additionally, it is difficult to apply such wax coatin~s evenly over the surface of the fruit ~ithout using so much wax that the normal "breathing~' of the fruit is interfered with to an undesirable extent.
SUMMARY AND OBJECTS O~ THE INVENq~ION
Accordingly, it is an ob~ect of the present invention to provide a method for treating pineapple fruit which is effective for inhibiting the growth of pineapple disease-causing microorganisms.
A fu~ther object of the invention is to provide a method for controlling microbial spoilage of pineapple fruit by coating the ripening fruit in the field with aqueous solutions of certain non-phytotoxic and nonionic surfactants, in the absence of added wax.
These objects and other subsidiary objects which will be apparent to those skilled in the art are achieved by the practice of the present invention.
' The present invention provides a method for treating pineapple plants to control pineapple fruit diseases caused by microbial action, which comprises the step of treating the ripening fruit in the field prior to harvesting with effective amounts of an aqueous solution of a nonionic, non-phytotoxic surfactant, to inhibit infection of the fruit by pineapple fruit disease-causing microor~anisms, wherein the surfactant is ;7 selected from the group consisting of ethoxylated natural fats and oils, ethoxylated alkylphenols, glycerol esters, preferably ethoxylated glycerol esters of fatty acids~ polyoxyethylene fatty acid esters, and mixtures thereof. Microbial spoilage of the fruit is arrested, thus improving the internal quality of pineapple fruit intended for sale in the fresh fruit market.
Additionally, disease blemishes in the fruit are reduced, so that increased fruit solid recovery in the cannery is made possible.
DETAILED DESCRIPTION OF T~E INVENTION
While the invention is susceptible to various modifications and alternative forms, there will be described herein the preferred embodiments.
The present invention provides a method for inhibiting the infection of ripeniny pineapple fruit by rot and disease causing microorganisms. Accompli6hment of this desirable goal is achieved by coating the surface o~ the pineapple fruit in the field with effective amounts of an aqueous solution of certain surfactants.
As understood by those skilled in the art, tha term "surfactant" is used to describe a variety o~ amphipathic molecules composed of separated groups having opposing solubiliziny tendencies. For example, a surfactant may contain an oil-soluble hydrocarbon chain separated by a sùitable degree from a water-soluble ionic group. C. Arno and J. Lynn, Jr., Surfactants and Dete _1Y~ , vol. 22 EncvcloPedia of Chemlcal Technoloqy 3rd ed. tKirk-Othmer ~983), pp. 332 - 3~6.
.
-- 31289~
Surfactants are generally classified according to the charge of the larger group in the molecule. In anionic surfactants, this moeity carries a negative charge, while in cationic surfactants the charge is positive. Nonionic ,. ,. ~
3a-: ,., - ,, . . ' ` ~
- . .
., . , .
' ' ~8~g~6~7 surfactants carry no charge, and the solubilizing contribution is usually supplied by a chain of ethylene oxide groups. In amphoteric surfactants, on the other hand, solubilization is provided by the presence of both positively and negatively charged groups.
Although there are a wide variety of surfactants, tests have indicated that only certain ones of these, or mixtures thereof, are suitable for use in the present invention. The surfactants, which are non-phytotoxic in the usual concentrations in which they are applied, are preferably nonionic surfactants selected from the group consisting of ethoxylated glycerol esters of fatty acids, polyoxyethylene fatty acid esters, ethoxylated natural fats and oils, ethoxylated alkylphenols, and mixtures thereof.
While not wishing to be limited to a particular theory or mode of action, it is believed that the surfactant when applied provides a seal over substantially all of the fruit's surface, thereby creating an internal fruit micro-environment of low oxygen and high carbon dioxide content which is unfavorable for the growth and reproduction of pineapple disease microorganisms and the development of fruit-disease symptoms. It is believed that the applied surfactant also causes the natural waxes present on the surface of the fruit to be~ome evenly distributed over the fruit surface. Thusl the sealing effects provided by the natural waxes present on the fruit surface are enhanced.
Additionally, it has been found that the seal on the surface of the fruit formed ~y the surfactant coating also prevents the escape of fruit esters from the ripening fruit.
Consequently, the freshness of the fruit is maintained from the . .
l ~z~
time the fruit is ha~vested until it reaches the consumer.
The following two surfactant have been found particularly effective at inhibiting infection of pineapple fruit by disease-causing microorganisms:
1. TANDEM~ 55~, a blend of mono and diglycerides, and polyoxyethylene sorbitan monostearates, which is commercially available from Kraft Inc , U.S. and which is presently patented as a liquid dough strengthener and crumb softener for yeast-raised baked goods (U.S. Patent No. 3,785,993~; and 2. AGRISOL SP 100~, an emulsifier blend of monoglyceride and polyoxyethylene fatty acid esters which is commercially available from KAO Corporation, Japan.
Other surfactants, such as LUTENSOL A-8~ ~an ethoxylation product of fatty alcohols based on coconut oil, which is commercially available from BASF, AG, West Germany~;~
TRITON X-45~ (an octyl phenoxy polyethoxy ethanol commercially available from Rohm & Haas, U.S.); and LOVING KL~ (a food detergent containing sucrose mono and dioleates, potassium pyrophosphate and phosphoric acid, which is commercially available from KAO Corporation, Japan); as well as several vegetable and mineral oils, were found to be useful but less effective in controlling microbial spoilage than the preferred 5urfactants listed above.
For the prevention of pineapple fruit diseases according to the invention, an aqueous solution having a surfactant concentration of about 5% by weight is preferably utilized. The solution is applied to the ripening fruit in the field, r or to harvesting, by such methods as spraying with _5_ .
, knapsack or boom sprayers, or pouring, so as to ensure coating of substantially all of the fruit~s surface. Although the amount of surfactant required per ton of fruit will vary depending on the size of the fruit, etc., the aqueous solution is preferably ap~lied at a rate of about 400 gallons per acre.
Additionally, the surfactant-containing solution is preferably applied about twenty days before the pineapple fruit is harvested.
The invention does not alter the conventional techniques employed in the harvestin~, storage, shipment, and marketing of pineapple fruit treated according to the inyention. Thus, the temperature and humidity conditions normally used for preserving the freshness of the harvested fruit are suitable for use in connection with the invention.
By treating fruit with an aqueous, surfactant-containing solution in accordance with the invention, deterioration of the pineapple fruit by disease causing microorganisms is arrested, and the internal quality of fresh pineapple fruits is improved and the marketable life of the subsequently harvested fruit is extended. Also, disease blemishes in pineapple fruits for the cannery is reduced, thus increasin~ recovery of pineapple fruit solids. Additionally, the es~ape of fruit essences from the ripening fruit is inhlbi
Claims (10)
1. A method for controlling pineapple fruit diseases caused by microbial action, which comprises the step of treating the ripening pineapple fruit in the field with effective amounts of an aqueous solution of a non-phytotoxic, nonionic surfactant to inhibit infection of the fruit by pineapple fruit disease-causing microorganisms, wherein the surfactant is selected from the group consisting of glycerol esters, polyoxyethylene fatty acid esters of fatty acids, ethoxylated natural fats and oils, ethoxylated alkylphenols, and mixtures thereof.
2. The method according to claim 1 wherein the surfactant is selected from the group consisting of ethoxylated glycerol esters of fatty acids, polyoxyethylene fatty acid esters, ethoxylated natural fats and oils, ethoxylated phenols and mixtures thereof.
3. The method according to claim 1 or 2, wherein the aqueous solution is applied by spraying.
4. The method according to claim 1 or 2, wherein the aqueous solution is applied about twenty days before the pineapple fruit is harvested.
5. The method according to claim 1 or 2, wherein the aqueous solution is about 5% surfactant by weight.
6. The method according to claim 5, wherein the aqueous solution is applied at a rate of about 400 gallons per acre.
7. The method according to claim 1 or 2, wherein the pineapple fruit disease is selected from the group consisting of fruitlet-core rot, marbling, and pink disease.
8. The method according to claim 1 or 2, wherein the amount of aqueous solution applied is also effective to inhibit escape of the pineapple esters present in the ripening fruit and increase recovery of pineapple fruit solids for canning.
9. The method according to claim 1 or 2, wherein the surfactant is selected from the group consisting of a blend of mono and diglycerides and polyoxyethylene sorbitan monostearates, an emulsifier blend of monoglyceride and polyoxyethylene fatty acid esters, and mixtures thereof.
10. The method according to claim 1 or 2, wherein the surfactant is selected from the group consisting of TANDEM? 552, AGRISOL, SP 100TM , and mixtures thereof.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US06/948,332 US4767694A (en) | 1986-01-15 | 1986-12-31 | Method of preparing a blanket with reserved spaces utilizing photocopying procedure |
| US948,332 | 1986-12-31 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1289067C true CA1289067C (en) | 1991-09-17 |
Family
ID=25487673
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000555594A Expired - Fee Related CA1289067C (en) | 1986-12-31 | 1987-12-30 | Method for treating pineapple to prevent pineapple fruit diseases |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1289067C (en) |
-
1987
- 1987-12-30 CA CA000555594A patent/CA1289067C/en not_active Expired - Fee Related
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKLA | Lapsed |