IL130912A - Process for the treatment of fruits and vegetables - Google Patents

Process for the treatment of fruits and vegetables

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Publication number
IL130912A
IL130912A IL13091299A IL13091299A IL130912A IL 130912 A IL130912 A IL 130912A IL 13091299 A IL13091299 A IL 13091299A IL 13091299 A IL13091299 A IL 13091299A IL 130912 A IL130912 A IL 130912A
Authority
IL
Israel
Prior art keywords
composition
treatment
vegetables
fruits
cooling
Prior art date
Application number
IL13091299A
Other versions
IL130912A0 (en
Original Assignee
Xeda International
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Xeda International filed Critical Xeda International
Publication of IL130912A0 publication Critical patent/IL130912A0/en
Publication of IL130912A publication Critical patent/IL130912A/en

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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)

Abstract

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 0oC and less then 15oC; 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 60oC. 2368 ו' באלול התשס" ב - August 14, 2002

Description

130912/2 mp i jiiTgzi 7ΐ9Ίϋ7 "Γ7ππ Process for the treatment of fruits and vegetables Xeda International C: 118628 λ 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 rr.ay be relatively long, before being marketed for rapid consum tion.
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 axe 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.
US 4 808 427 relates to a process for reducing bacterial and other diseases in potato tubers so as to improve the keeping properties thereof. As essential steps of this process, US 4 808 427 prescribes size- grading the potato tubers, cleaning them, and immersing them in a fluid so as to bring them at a temperature of from 45 to 85°C with a view to kill at least some microorganisms .
This process is not adequate for the treatment of fruits and vegetables which are particularly sensitive to heat .
A process for the treatment of fruit and vegetables is known from FR 2,745,977, which comprises the steps consisting in: - heating to a temperature of 40 to 60°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 sensitive to heat, such as peaches, apricots, tomatoes and pears.
In order to overcome this disadvantage, FR 2,745,977 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 15°C. 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°C and less than 15°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 60aC.
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., coimoosition. 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 1%. In the case of sodium hypochlorite, a Quantity corresponding to 20-200 ppm, -f-er—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 Thus, the cooling requires the use of a cold aqueous composition having a temperature of 0 to 15 °C.
- - Persons skilled in the art will easily adjust the _Temp~erature 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°C, better still of 0°C to 5-6°C 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 tha 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°C.
- The time necessary for the cooling essentially "ap ends on the desired cooling temperature, on the temperature of the aqueous cooling composition and on the technique used for coaling to the centre.
By hydrocooling, using an aqueous cooling composition of 0°C to 15°C, a cooling period of 2 minutes to 2 hours is generally sufficient. When the temperature of the aqueous cooling composition is 0 to 6°C, a showering, respectively immersion, period of 2 minutes to 60 minutes, for example of 4 minutes to 30 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°C, or even of 0 to 6°C 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 40eC and 60°C, preferably between 45"C and 55°C, better still between 48 and 52°C, for example 5Q°C.
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 10 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.
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 agen .
The antioxidants which can be used according to the invention are those commonly used in the art, such as diphenylamine, ethoxyquin, BHA (3- -butyl-4- hydroxyanisole 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 rosma idiphenol of formulae: Rosmaridiphenol As preferred antioxidants, there may be mentioned vitamin Ξ (a tocopherol) and the polyphenols extracted from natural -substances, such aB 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 a£ the substances known in the art such as thiabendazole, a terpenic compound, ortho-phenylphenol and its salts and enilconazole .
The antifungal terpenes are preferably Tneno erpenes , 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 iinx .
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 o£ 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 vegetables 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 maturation of the fruits and vegetables. Now, 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 o ""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 15 °C; and - means for 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°C The example given below illustrates the invention.
EXAMPLE Fir3t 3tep 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 2°C consisting of water containing 300 g/m3 of water of a commercial solution of sodium hypochlorite (active chlorine content; 30-50 ppm).
The duration of cooling is specified in Table 2.
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 50oC, 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 0°C.
It is observed that the peaches and the tomatoes thus treated can be preserved for a longer period than the fruits obtained from the same harvest "aTTd""having the same degree of maturation, which are treated, under the same conditions, with the hot treatment composition (2nd step of the treatment), followed by a subsequent cooling by showering with an aqueous composition at 2°C. 130912/2 - 12 -

Claims (13)

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 0°C and less than 15°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 af 40 to 60°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 0°C and less than 6°C for 2 minutes to 1 hour.
5. Process according to any one of the preceding claims for the treatment of peaches or tomatoes, characterized in that the peaches or the tomatoes, are cooled by showering or immersion for 15 to 30 minutes with an aqueous composition having a temperature of 0 to 5°C.
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 diphenyl mine, 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.
10. 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 10, 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 af er 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 15°C and - means for 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°C. For the Applicants
IL13091299A 1998-07-13 1999-07-13 Process for the treatment of fruits and vegetables IL130912A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9808995A FR2780859B1 (en) 1998-07-13 1998-07-13 PROCESS FOR TREATING FRUITS AND VEGETABLES

Publications (2)

Publication Number Publication Date
IL130912A0 IL130912A0 (en) 2001-01-28
IL130912A true IL130912A (en) 2002-08-14

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ID=9528604

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IL13091299A IL130912A (en) 1998-07-13 1999-07-13 Process for the treatment of fruits and vegetables

Country Status (18)

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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)

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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
FR2909524B1 (en) * 2006-12-07 2009-05-15 Xeda Internat Sa NOVEL PROCESS FOR TREATING FRUIT OR VEGETABLES BY PHOSPHOROUS ION AND CORRESPONDING COMPOSITIONS
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

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SU1634224A1 (en) * 1988-03-21 1991-03-15 Полтавский Кооперативный Институт Method of mushrooms preparation by hot salting
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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
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US6557568B1 (en) * 1995-06-27 2003-05-06 The Procter & Gamble Company Cleaning/sanitizing methods, compositions, and/or articles for produce
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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
AU3917299A (en) 2000-02-17
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
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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