ES2303808A1 - Wax for coating climateric fruits and tubes and procedure for preparation (Machine-translation by Google Translate, not legally binding) - Google Patents

Wax for coating climateric fruits and tubes and procedure for preparation (Machine-translation by Google Translate, not legally binding) Download PDF

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ES2303808A1
ES2303808A1 ES200800944A ES200800944A ES2303808A1 ES 2303808 A1 ES2303808 A1 ES 2303808A1 ES 200800944 A ES200800944 A ES 200800944A ES 200800944 A ES200800944 A ES 200800944A ES 2303808 A1 ES2303808 A1 ES 2303808A1
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wax
coating
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tubers
preparation
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ES2303808B1 (en
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Jorge Breto
Enrique Gomez
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Citrosol S A Prod
PRODUCTOS CITROSOL SA
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Citrosol S A Prod
PRODUCTOS CITROSOL SA
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    • 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
    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
    • C09D191/00—Coating compositions based on oils, fats or waxes; Coating compositions based on derivatives thereof
    • C09D191/06—Waxes

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Materials Engineering (AREA)
  • Organic Chemistry (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)

Abstract

Wax for the coating of climacteric fruits and tubers and procedure for their preparation. It is a non-ionic emulsion of authorized waxes, formulated without ammonia or morpholine, by means of emulsification with combinations of food additive emulsifiers and an alkali authorized for use in citrus coating, with the following composition: **figure** At least one of the waxes (candelilla and/or carnauba) and at least one of the sorbitan compounds must be present. The preparation process consists of a hot mixing process of the basic components, with phase exchange and a rapid cooling at the end of the process (until reaching 35 - 5ºC in 10-30 seconds), adding deionized water and antifoam later in constant agitation until reaching the composition described. (Machine-translation by Google Translate, not legally binding)

Description

Cera para el recubrimiento de frutos climatéricos y tubérculos y procedimiento para su preparación.Fruit Coating Wax climacteric and tubers and procedure for its preparation.

La presente invención se refiere a una cera a base de una emulsión no iónica para el recubrimiento y protección de frutas climatéricas (que maduran después de recolectadas) y tubérculos, formulada con emulgentes incluidos en la lista positiva de aditivos alimentarios (95/2/CE) que, exenta de amoniaco y de otras aminas (morfolina), está adaptada para su uso en el mercado europeo (legislación comunitaria) y en el mercado norteamericano (legislación FDA).The present invention relates to a wax base of a non-ionic emulsion for coating and protection of climacteric fruits (which ripen after collected) and tubers, formulated with emulsifiers included in the positive list of food additives (95/2 / EC) which, free of ammonia and other amines (morpholine), is adapted for use in the market European (Community legislation) and in the North American market (FDA legislation).

El recubrimiento de la invención se obtiene por medio de una emulsión no iónica de ceras autorizadas (carnauba, cera cancelilla), formulada sin amoniaco ni morfolina, por medio de la emulsificación con combinaciones de emulgentes aditivo alimentario y un álcali autorizado para su uso en recubrimiento de cítricos.The coating of the invention is obtained by medium of a non-ionic emulsion of authorized waxes (carnauba, cancelilla wax), formulated without ammonia or morpholine, by emulsification with additive emulsifier combinations food and an alkali authorized for use in coating citrus

La principal ventaja tecnológica es la de disponer de un recubrimiento que permita el incremento del tiempo de comercialización de los frutos climatéricos y especialmente de las patatas, sin provocar malos sabores y retrasando la germinación de los tubérculos durante su comercialización, a la vez de que se mejora el aspecto por el brillo asociado a la emulsión cérea, retrasando las perdidas de peso por transpiración.The main technological advantage is that of have a coating that allows increased time of marketing of the climacteric fruits and especially of the potatoes, without causing bad flavors and delaying germination of the tubers during their commercialization, at the same time as improves the appearance by the brightness associated with the waxy emulsion, delaying weight loss due to perspiration.

En una realización preferida del objeto de la invención, la cera de recubrimiento de frutos climatéricos y tubérculos presenta la siguiente composición:In a preferred embodiment of the object of the invention, the wax coating of climacteric fruits and Tubers have the following composition:

Frutos climatéricosClimacteric fruits

Partes en p/vParts in p / v Cera candelillaWax candelilla 0-150-15 Cera de carnaubaWax from carnauba 0-150-15 Monooleato de polioxietilén sorbitánMonooleate polyoxyethylene sorbitan 0-100-10 Monooleato de sorbitánMonooleate from sorbitan 0-100-10 Álcali (hidróxido sódico o potásico)Alkali (sodium hydroxide or potassium) 0,01-50.01-5 Antiespumante (dimetilpolixilosano)Defoamer (dimethylpolixylosan) 0,01-0,20.01-0.2 AguaWater 75-9575-95

Tubérculos Tubers

Partes en p/vParts in p / v Cera candelillaWax candelilla 0-100-10 Cera de carnaubaWax from carnauba 0-150-15 Monooleato de polioxietilén sorbitánMonooleate polyoxyethylene sorbitan 0-100-10 Monooleato de sorbitánMonooleate from sorbitan 0-100-10 Álcali (hidróxido sódico o potásico)Alkali (sodium hydroxide or potassium) 0,01-50.01-5 Antiespumante (dimetilpolixilosano)Defoamer (dimethylpolixylosan) 0,01-0,20.01-0.2 AguaWater 75-9575-95

Debiendo estar presentes al menos una de las ceras, candelilla y/o carnauba, variando la proporción en el caso de que se trate de la primera, y al menos uno de los compuestos de sorbitán.Must be present at least one of the waxes, candelilla and / or carnauba, varying the proportion in the case in question of the first, and at least one of the compounds of sorbitan

El procedimiento para su preparación se realiza de la siguiente manera:The procedure for its preparation is performed as follows:

a) Emulsión de la ceraa) Wax emulsion

Consiste en un proceso de mezclado en caliente de los componentes, con intercambio de fase y un rápido enfriamiento al final del proceso (hasta alcanzar 35 \pm 5ºC en 10-30 segundos). Para la emulsificación se emplea un reactor diseñado para soportar presiones de hasta 10 atm, siendo viable trabajar en la preparación a temperatura ambiente.It consists of a hot mixing process of the components, with phase exchange and rapid cooling at the end of the process (until reaching 35 ± 5 ° C in 10-30 seconds) Emulsification is used a reactor designed to withstand pressures of up to 10 atm, being viable to work in the preparation at room temperature.

Componentes de la emulsiónEmulsion Components

Partes en p/vParts in p / v Cera candelillaWax candelilla 0-200-20 Cera de carnaubaWax from carnauba 0-150-15 Monooleato de polioxietilén sorbitánMonooleate polyoxyethylene sorbitan 0-100-10 Monooleato de sorbitánMonooleate from sorbitan 0-100-10 Álcali (hidróxido sódico o potásico)Alkali (sodium hydroxide or potassium) 0,01-50.01-5 AguaWater 65-8565-85

b) Preparación de la cera de recubrimientob) Preparation of the coating wax

En un mezclador a temperatura ambiente se añade agua desionizada y antiespumante a la emulsión, en agitación constante hasta alcanzar el porcentaje de sólidos adecuado para cada aplicación. El valor del porcentaje de sólidos de preferencia corresponde a las siguientes composiciones:In a mixer at room temperature add deionized water and antifoam to the emulsion, under stirring constant until the percentage of solids is adequate for each application The value of the percentage of solids of preference corresponds to the following compositions:

Frutos climatéricosClimacteric fruits

Partes en p/vParts in p / v Cera candelillaWax candelilla 0-150-15 Cera de carnaubaWax from carnauba 0-150-15 Monooleato de polioxietilén sorbitánMonooleate polyoxyethylene sorbitan 0-100-10 Monooleato de sorbitánMonooleate from sorbitan 0-100-10 Álcali (hidróxido sódico o potásico)Alkali (sodium hydroxide or potassium) 0,01-50.01-5 Antiespumante (dimetilpolixilosano)Defoamer (dimethylpolixylosan) 0,01-0,20.01-0.2 AguaWater 75-9575-95

Tubérculos Tubers

Partes en p/vParts in p / v Cera candelillaWax candelilla 0-100-10 Cera de carnaubaWax from carnauba 0-150-15 Monooleato de polioxietilén sorbitánMonooleate polyoxyethylene sorbitan 0-100-10 Monooleato de sorbitánMonooleate from sorbitan 0-100-10 Álcali (hidróxido sódico o potásico)Alkali (sodium hydroxide or potassium) 0,01-50.01-5 Antiespumante (dimetilpolixilosano)Defoamer (dimethylpolixylosan) 0,01-0,20.01-0.2 AguaWater 75-9575-95

Debiendo estar presentes al menos una de las ceras, candelilla y/o carnauba, variando la proporción en el caso de que se trate de la primera, y al menos uno de los compuestos de sorbitán.Must be present at least one of the waxes, candelilla and / or carnauba, varying the proportion in the case in question of the first, and at least one of the compounds of sorbitan

Durante las pruebas de puesta a punto del procedimiento se realizaron los siguientes ensayos, que se dan a titulo de ejemplo.During the commissioning tests of the procedure the following tests were performed, which are given to example title.

Ensayo Nº 1Test No. one

Se realizo un ensayo de conservación de melocotones que se controlaron los siguientes parámetros de evolución postcosecha de los frutos: Brillo, perdidas de peso, aspecto interno y externo y podredumbres.A conservation test of peaches that controlled the following parameters of Post-harvest evolution of fruits: Brightness, weight loss, internal and external appearance and rot.

Los resultados fueron los siguientes, al mes y medio de aplicación:The results were as follows, per month and means of application:

1- Brillo (Clasificación visual por panel de expertos)1- Brightness (Visual classification by panel experts) Control Control

\quadquad
Obtención de brillo: 3Getting brightness: 3
Melocotones encerados:Waxed Peaches:

\quadquad
Obtención de brillo: 15Getting brightness: 15

\quadquad
El brillo obtenido fue más cinco veces el brillo del control.The brightness obtained was more than five times the brightness of the control. 

       \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
2- Pérdidas de peso2- Weight loss Control Control

\quadquad
7.2% de pérdida de peso.7.2% weight loss.
Melocotones enceradosWaxed Peaches

\quadquad
6.8% de pérdida de peso.6.8% weight loss.

\quadquad
No existen diferencias en el control de pérdidas de peso.There are no differences in loss control of weight. 

       \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
3- Presencia/ausencia de daños fisiológicos internos y/o externos3- Presence / absence of internal physiological damage and / or external Control Control

\quadquad
6.4% daños externos.6.4% external damage.

\quadquad
4% daños internos4% internal damage

\quadquad
Aspecto de la pulpa sobremaduradoAppearance of the overripe pulp
Melocotones enceradosWaxed Peaches

\quadquad
0.7% daños externos.0.7% external damage.

\quadquad
1.3% daños internos.1.3% internal damage.

\quadquad
Buen color y aspecto de la pulpa.Good color and appearance of the pulp. 

       \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
4- Podredumbres4- rot Control Control

\quadquad
6.4% podredumbres6.4% rot
Melocotones enceradosWaxed Peaches

\quadquad
5% podredumbres5% rot

Con lo que se demuestra que el encerado:With what is shown that the waxing:

\bullet?
Incrementa el brillo y mejora el aspecto considerablemente. Increase brightness and improve The appearance considerably.

\bullet?
El incremento de brillo se combina con una importante reducción de daños fisiológicos y un mantenimiento de la calidad organoléptica por retardo de la senescencia y retraso en la maduración climatérica. The brightness increase is combined with a significant reduction of physiological damage and a maintenance of organoleptic quality by delay of senescence and delay in climacteric maturation.

\bullet?
Existe una reducción del porcentaje de frutos podridos que indica que el recubrimiento céreo tiene carácter fungistático. There is a reduction in percentage of rotten fruits indicating that the waxy coating It has fungistatic character.

\bullet?
Las pérdidas de peso no han tenido resultados significativos (no ha habido diferencias entre el control y la fruta encerada). Weight losses have not had significant results (there have been no differences between the control and waxed fruit). 

       \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip

Ensayo Nº 2Test No. 2

Se realizo un ensayo de conservación a temperatura ambiente de patatas en el que se controlaron los siguientes parámetros de evolución postcosecha de los tubérculos: Brillo, presencia/ausencia germinación, perdidas de peso, aspecto y podredumbres.A conservation test was carried out at room temperature of potatoes at which the following parameters of postharvest evolution of the tubers: Brightness, presence / absence germination, weight loss, appearance and rot 

       \newpage\ newpage

Tras dos meses de conservación, los resultados fueros los siguientes:After two months of conservation, the results were the following: 

       \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
1- Brillo (medido con Brillometro)1- Brightness (measured with Brightness) Control Control

\quadquad
Sin brillo, tubérculos mates.No shine, matt tubers.
Patatas enceradasWaxed Potatoes

\quadquad
Unidades de brillo; 4, con unas pautas de brillo < 5 UB.Brightness units; 4, with some brightness patterns <5 UB. 

       \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
2- Presencia/ausencia de germinación2- Presence / absence of germination Control Control

\quadquad
100% de germinación.100% germination.
Patatas enceradasWaxed Potatoes

\quadquad
0% de germinación.0% germination. 

       \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
3- Pérdidas de peso3- Weight loss Control Control

\quadquad
20% de pérdida de peso.20% weight loss.
Patatas enceradasWaxed Potatoes

\quadquad
10% de pérdida de peso.10% weight loss. 

       \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
4- Aspecto4- Aspect Control Control

\quadquad
Tubérculos deshidratados y resecos.Dehydrated and dried tubers.
Patatas enceradasWaxed Potatoes

\quadquad
Tubérculos nacarados y sin aparente deshidratación.Pearly and seeming tubers dehydration 

       \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
5- Podredumbres5- rot Control Control

\quadquad
20% de tubérculos podridos.20% rotten tubers.
Patatas enceradasWaxed Potatoes

\quadquad
6% de tubérculos podridos.6% rotten tubers.

Con lo que se demuestra la efectividad del recubrimiento en el incremento del periodo de comercialización.This demonstrates the effectiveness of the coating on the increase of the commercialization period. 

       \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip

Ensayo Nº 3Test No. 3

Se realizo un ensayo de conservación de aguacates a temperatura ambiente (20ºC y 90% HR) durante dos semanas, en el que se controlaron los siguientes parámetros de evolución postcosecha: Brillo, pérdidas de peso, y presencia/ausencia de daños y alteraciones fisiológicas.A conservation test of avocados at room temperature (20ºC and 90% RH) for two weeks, in which the following parameters of postharvest evolution: Brightness, weight loss, and presence / absence of damages and physiological alterations.

Los resultados fueron los siguientes, a las dos semanas de aplicación:The results were as follows, at two weeks of application:

1- Brillo (Clasificación visual por panel de expertos)1- Brightness (Visual classification by panel experts) Control (lavado con agua y jabón para conferir brillo natural)Control (washing with soap and water to impart shine natural)

\quadquad
Obtención de brillo: 7Getting brightness: 7
Aguacates enceradosWaxed Avocados

\quadquad
Obtención de brillo: 15Getting brightness: 15

\quadquad
El brillo obtenido fue más del doble del brillo del control lavado con jabón.The brightness obtained was more than twice the brightness of the control wash with soap. 

       \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
2- Pérdidas de peso2- Weight loss Control Control

\quadquad
4.2% de pérdida de peso.4.2% weight loss.
Aguacates enceradosWaxed Avocados

\quadquad
4.1% de pérdida de peso.4.1% weight loss.

No existen diferencias en el control de pérdidas de peso, posiblemente por la baja pérdida del control debido a la alta humedad de la cámara de conservación.There are no differences in loss control of weight, possibly due to the low loss of control due to high humidity of the preservation chamber. 

       \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
3- Cambio de color (con \DeltaE(color) = ((\DeltaL)^{2} + (\Deltaa)^{2} + + (\Deltab)^{2})^{1/2})3- Color change (with \ DeltaE (color) = ((ΔL) 2 + (Δ) 2 + + (Δb) 2) 1/2) Control Control

\quadquad
\DeltaE(color)= 29.7.ΔE (color) = 29.7.
Aguacates enceradosWaxed Avocados

\quadquad
\DeltaE(color)= 29.3.ΔE (color) = 29.3.

No existen diferencias en la evolución del color, el recubrimiento céreo permite que la fruta evolucione normalmente sin parálisis de su evolución, aunque el color oscuro de la fruta no es sensible a la destrucción de clorofila por procesos catalizados por el etileno, principal causa de climaterio.There are no differences in the evolution of color, the waxy coating allows the fruit to evolve normally without paralysis of its evolution, although the dark color of the fruit is not sensitive to the destruction of chlorophyll by processes catalyzed by ethylene, the main cause of climacteric 

       \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
4- Presencia/ausencia de daños fisiológicos internos y/o externos4- Presence / absence of internal physiological damage and / or external Control Control

\quadquad
2.4% daños externos.2.4% external damages.

\quadquad
2.7% daños internos2.7% internal damage

\quadquad
Aspecto de la pulpa sobremaduradoAppearance of the overripe pulp
Aguacates enceradosWaxed Avocados

\quadquad
0.7% daños externos.0.7% external damage.

\quadquad
1.3% daños internos.1.3% internal damage.

\quadquad
Buen color y aspecto de la pulpa.Good color and appearance of the pulp.

Con lo que se demuestra que el encerado:With what is shown that the waxing:

\bullet?
Incrementa el brillo y mejora el aspecto considerablemente. Increase brightness and improve The appearance considerably.

\bullet?
El incremento de brillo se combina con una importante reducción de daños fisiológicos y un mantenimiento de la calidad organoléptica por retardo de la senescencia y retraso en la maduración climatérica. The brightness increase is combined with a significant reduction of physiological damage and a maintenance of organoleptic quality by delay of senescence and delay in climacteric maturation.

\bullet?
Lo anterior no es óbice para que el tratamiento céreo no haya inhibido el normal cambio de color, aspecto importante si la fruta es recolectada verde. The above is not an obstacle for that the waxy treatment has not inhibited the normal change of color, important aspect if the fruit is collected green.

\bullet?
Las pérdidas de peso no han tenido resultados significativos (no ha habido diferencias entre el control y la fruta encerada) probablemente debido a que la conservación ha sido a elevada temperatura. Weight losses have not had significant results (there have been no differences between the control and the waxed fruit) probably because the Conservation has been at high temperature.

Ensayo Nº 4Test No. 4

Se realizo un ensayo de conservación de mangos a temperatura ambiente (20ºC y 90% HR) durante dos semanas en el que se controlaron los siguientes parámetros de evolución postcosecha: Brillo, pérdidas de peso, y presencia/ausencia de daños y alteraciones fisiológicas.A mango conservation test was carried out at  room temperature (20ºC and 90% RH) for two weeks in which The following postharvest evolution parameters were controlled: Brightness, weight loss, and presence / absence of damage and physiological alterations

Los resultados fueron los siguientes, a las dos semanas de aplicación:The results were as follows, at two weeks of application: 

       \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
1- Brillo (Clasificación visual por panel de expertos)1- Brightness (Visual classification by panel experts) Control (lavado con agua y jabón para conferir brillo natural)Control (washing with soap and water to impart shine natural)

\quadquad
Obtención de brillo: 5Getting brightness: 5
Mangos enceradosWaxed handles

\quadquad
Obtención de brillo: 15Getting brightness: 15

El brillo obtenido fue prácticamente el triple que el brillo del control lavado con jabón, notándose este parámetro cosmético en gran medida.The brightness obtained was almost triple that the brightness of the control washed with soap, noticing this cosmetic parameter greatly. 

       \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
2- Pérdidas de peso2- Weight loss Control Control

\quadquad
3.2% de pérdida de peso.3.2% weight loss.
Mangos enceradosWaxed handles

\quadquad
2.9% de pérdida de peso.2.9% weight loss.

No existen diferencias en el control de pérdidas de peso, posiblemente por la baja pérdida del control debido a la alta humedad de la cámara de conservación.There are no differences in loss control of weight, possibly due to the low loss of control due to high humidity of the preservation chamber. 

       \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
3- Cambio de color (con \DeltaE(color) = ((\DeltaL)^{2} + (\Deltaa)^{2} + (\Deltab)^{2})^{1/2})3- Color change (with \ DeltaE (color) = ((ΔL) 2 + (Δ) 2 + (Δb) 2) 1/2) Control Control

\quadquad
\DeltaE(color)= 44.2.ΔE (color) = 44.2.
Aguacates enceradasWaxed Avocados

\quadquad
\DeltaE(color)= 33.2.ΔE (color) = 33.2.

El tratamiento céreo ha retrasado en cierta medida la evolución del color. En este caso, al contrario con los aguacates, un ligero retraso es conveniente puesto que visualmente el mango debe de tomar un tono verdoso/pintón que lo hace más agradable al consumidor, además de que el componente clorofílico tiene más impacto que en los aguacates. Por lo tanto ha retrasado la senencencia inhibiendo la producción de etileno (reduciendo el climaterio) y por lo tanto inhibiendo en cierta medida la destrucción de la clorofila (eliminación del color verde) y la formación de los carotenos (formación de color anaranjado). Por lo tanto el encerado afecta positivamente a la evolución del
parámetro.Wax treatment has somewhat delayed the evolution of color. In this case, unlike avocados, a slight delay is convenient since the handle should visually take a greenish / slate tone that makes it more pleasant for the consumer, in addition to the chlorophyll component having more impact than avocados. Therefore it has delayed senencence by inhibiting the production of ethylene (reducing the climacteric) and therefore inhibiting to some extent the destruction of chlorophyll (elimination of the green color) and the formation of carotenes (formation of orange color). Therefore the waxing positively affects the evolution of the
parameter. 

       \vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
4- Presencia/ausencia de daños fisiológicos internos y/o externos4- Presence / absence of internal physiological damage and / or external

A las dos semanas del almacenamiento, ninguno de los frutos (encerados o control) presentaron daños externos. Sin embargo, en la evaluación interna, al partir los frutos por la mitad en el caso de los frutos control estos estaban muy blandos, con la piel separándose fácilmente de la pulpa y con daños internos en un 50% de los frutos.Two weeks after storage, none of the fruits (waxed or control) presented external damage. Without However, in the internal evaluation, when splitting the fruits by the half in the case of the control fruits these were very soft, with the skin separating easily from the pulp and with internal damage in 50% of the fruits.

En el caso de los frutos encerados, la textura era buena y la piel no se desprendía de la pulpa con facilidad. En ninguno de los frutos se observó ningún tipo de daño interno, presentando una coloración y aspecto normal.In the case of waxed fruits, the texture It was good and the skin did not detach easily from the pulp. In None of the fruits were observed any internal damage, presenting a normal color and appearance. 

       \newpage\ newpage

Con lo que se demuestra que el encerado:With what is shown that the waxing:

\bullet?
Incrementa el brillo y mejora el aspecto considerablemente.Increase brightness and improve look considerably.

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El incremento de brillo se combina con una importante reducción de daños fisiológicos y un mantenimiento de la calidad organoléptica por retardo de la senescencia y retraso en la maduración climatérica, que en el caso ensayado ha sido total.The brightness increase is combined with a significant reduction of physiological damage and a maintenance of organoleptic quality by delay of senescence and delay in climacteric maturation, which in the case rehearsed has been total.

\bullet?
El tratamiento céreo ha retardado el cambio de color asociado a la formación de etileno, con destrucción de clorofila y formación de carotenos, esto es, ha retardado el fenómeno climatérico.The waxy treatment has delayed the color change associated with the formation of ethylene, with destruction of chlorophyll and carotene formation, that is, it has retarded the climacteric phenomenon.

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Las pérdidas de peso no han tenido resultados significativos (no ha habido diferencias entre el control y la fruta encerada) probablemente debido a que la conservación ha sido a elevada temperatura.Weight losses have not had significant results (there have been no differences between the control and the waxed fruit) probably because the Conservation has been at high temperature.

Claims (3)

1. Cera para el recubrimiento de frutos climatéricos y tubérculos caracterizada por comprender:1. Wax for coating climacteric fruits and tubers characterized by comprising: Partes en p/vParts in p / v Cera candelilla (climatéricos)Wax candelilla (weather) 0-150-15 Cera candelilla (tubérculos)Wax candelilla (tubers) 0-100-10 Cera de carnaubaWax from carnauba 0-150-15 Monooleato de polioxietilén sorbitánMonooleate polyoxyethylene sorbitan 0-100-10 Monooleato de sorbitánMonooleate from sorbitan 0-100-10 ÁlcaliAlkali 0,01-50.01-5 Antiespumante (dimetilpolixilosano)Defoamer (dimethylpolixylosan) 0,01-0,20.01-0.2 AguaWater 75-9575-95
Debiendo estar presentes al menos una de las ceras (candelilla y/o carnauba) y al menos uno de los compuestos de sorbitán.Must be present at least one of the waxes (candelilla and / or carnauba) and at least one of the compounds of sorbitan 2. Cera para el recubrimiento de frutos climatéricos y tubérculos de acuerdo con la reivindicación 1, caracterizada porque el álcali es hidróxido sódico o hidróxido potásico.2. Wax for coating climacteric fruits and tubers according to claim 1, characterized in that the alkali is sodium hydroxide or potassium hydroxide. 3. Procedimiento para la preparación de la cera para el recubrimiento de frutos climatéricos y tubérculos de la reivindicación 1 caracterizado por comprender las siguientes etapas.3. Procedure for the preparation of the wax for the coating of climacteric fruits and tubers of claim 1 characterized by comprising the following steps. a) Emulsión de la cera:a) Wax emulsion: Consiste en un proceso de mezclado en caliente de los siguientes componentes, con intercambio de fase y un rápido enfriamiento al final del proceso (hasta alcanzar 35 \pm 5ºC en 10-30 segundos).It consists of a hot mixing process of the following components, with phase exchange and rapid cooling at the end of the process (until reaching 35 ± 5 ° C in 10-30 seconds) Partes en p/vParts in p / v Cera candelillaWax candelilla 0-200-20 Cera de carnaubaWax from carnauba 0-150-15 Monooleato de polioxietilén sorbitánMonooleate polyoxyethylene sorbitan 0-100-10 Monooleato de sorbitánMonooleate from sorbitan 0-100-10 Álcali (hidróxido sódico o potásico)Alkali (sodium hydroxide or potassium) 0,01-50.01-5 AguaWater 65-8565-85
b) Preparación de la cera de recubrimiento:b) Preparation of the coating wax: En un mezclador a temperatura ambiente se añade agua desionizada y antiespumante a la emulsión, en agitación constante hasta alcanzar la composición descrita en la reivindicación 1.In a mixer at room temperature add deionized water and antifoam to the emulsion, under stirring constant until the composition described in the claim 1.
ES200800944A 2008-04-04 2008-04-04 WAX FOR COATING CLIMATE FRUITS AND TUBERCULOS AND PROCEDURE FOR PREPARATION. Expired - Fee Related ES2303808B1 (en)

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US8486860B2 (en) 2008-03-07 2013-07-16 Plant Protectants, Llc Methods of protecting crops from post harvest microbial decay
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CN104943992A (en) * 2014-03-31 2015-09-30 天津科技大学 Plant antibacterial component based slow-releasing antibacterial fresh-keeping carton and production method thereof

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