WO2016166389A1 - Composition de revêtement pour des fruits et utilisation de celle-ci - Google Patents

Composition de revêtement pour des fruits et utilisation de celle-ci Download PDF

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Publication number
WO2016166389A1
WO2016166389A1 PCT/ES2016/070162 ES2016070162W WO2016166389A1 WO 2016166389 A1 WO2016166389 A1 WO 2016166389A1 ES 2016070162 W ES2016070162 W ES 2016070162W WO 2016166389 A1 WO2016166389 A1 WO 2016166389A1
Authority
WO
WIPO (PCT)
Prior art keywords
fruit
composition
fruits
coating
pears
Prior art date
Application number
PCT/ES2016/070162
Other languages
English (en)
Spanish (es)
Inventor
Josep Usall Rodie
Jordi GINE BORDONABA
Christian Etienne Gabriel Michel LARRIGAUDIERE
Original Assignee
Desarrollos Sanitarios Hortofruticolas 2121 Sl
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 Desarrollos Sanitarios Hortofruticolas 2121 Sl filed Critical Desarrollos Sanitarios Hortofruticolas 2121 Sl
Publication of WO2016166389A1 publication Critical patent/WO2016166389A1/fr

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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
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to the fruit sector, in particular to a composition for coating fruits, especially for different varieties of apples and pears.
  • Said composition produces a semipermeable layer around the fruits thus avoiding surface scalding and partially inhibiting ethylene production, in addition to improving other preservation parameters thereof, such as firmness and thereby increasing the shelf life of said fruits. coated.
  • the present invention relates to the use of said coating composition to increase the shelf life of fruits, especially apples and pears.
  • Fruits, like vegetables, are essential components of a healthy diet, and sufficient daily consumption could contribute to the prevention of important diseases, such as cardiovascular diseases and some cancers. Overall, it is estimated that 1.7 million lives could be saved every year if the consumption of fruits and vegetables were increased enough.
  • the superficial scalding affects only the skin of the fruit and is manifested by a loss of the color of the fruit, redening of the affected area and has more intensity in the green areas.
  • causes associated with the crop such as the variety of the fruit, weather conditions, fertilizer and mineral nutrition, the maturity of the fruit at the time of harvest, as well as causes related to post-harvest such as delayed entry into refrigeration, the composition of the chamber's atmosphere (oxygen and carbon dioxide content), presence of other volatile components, among others.
  • diphenylamine (DPA) has been used as the main treatment in the sector to prevent surface scalding in fruits, especially pears and apples.
  • Other treatments such as the application of the 1-MCP ethylene inhibitor or the conservation in dynamic controlled atmosphere chambers (DCA), can be used satisfactorily, but at a high cost for the companies in the sector and achieving only a partial control of this physiopathy
  • the inventors of this patent after extensive and thorough experiments, have surprisingly discovered a composition that forms a semipermeable film around the fruits that significantly prevents or decreases the incidence of surface scalding and significantly lengthens their shelf life, Especially apples and pears.
  • the shelf life is understood as the cold storage period, without using a controlled atmosphere, as well as the period during its subsequent storage at room temperature.
  • the improvement in the shelf life of the product by the composition of the present invention is associated with a better maintenance of the firmness of the product, to avoid the change of color, for example from green to yellowish, as well as to provide a fungistatic effect. , which allows to reduce the incidence of rot.
  • the present invention discloses an aqueous-based composition for coating fruits, comprising: a) between 0.5% and 1.5% (w / v) chitosan;
  • the fruit coating composition of the present invention may comprise a maximum of 0.5% (v / v) acetic acid.
  • Acetic acid is used as an acidifier, in order to reduce the pH of the composition of the present invention and, in addition, decreases the viscosity thereof.
  • the pH of the composition of the present invention is between 4.0 and 5.0.
  • the fruit coating composition of the present invention may comprise traces of tea extract.
  • the tea extract in the composition of the present invention is forest fruit tea extract, which is used as an extra contribution of antioxidant compounds.
  • chitosan exhibits some antioxidant, antifungal activity and it has been observed that it also has an effect of reducing ethylene production when applied to fruits.
  • concentration of chitosan in the composition of the present invention is 1% (w / v).
  • Glycerol is a compound that is routinely used as a plasticizer and, therefore, the function within the composition of the present invention is to confer plastic properties to the barrier and aid in the creation of a film around the fruit.
  • concentration of glycerol in the composition of the present invention is 1% (v / v).
  • methyl cellulose is a polysaccharide widely used in the food industry that acts as film forming agent. Like glycerol and gelatin, its function in the composition of the present invention is to create a semipermeable film around the fruit. Preferably, the concentration of methylcellulose in the composition of the present invention is 0.05% (w / v).
  • Gelatin unlike methylcellulose, is a protein-based hydrocolloid, which also allows the formation of a semipermeable film around the fruit.
  • concentration of gelatin in the composition of the present invention is 2% (w / v).
  • composition of the present invention can be applied to fruits by any method known to a person skilled in the art.
  • said application is carried out by immersing the fruits in a container containing said composition, or it can also be carried out by Drencher treatments.
  • the present invention describes the surprising effect that the mixture of the composition of the present invention has on different fruit preservation parameters, especially on the decrease in the appearance of surface scalding.
  • the present invention also relates to the use of the coating composition to increase the shelf life of fruits, especially apples and pears.
  • the present invention is described below based on examples that do not constitute a limitation of the present invention, and based on the following figures, in which:
  • Figure 1 is a comparative graph of the effect of various types of coating on firmness of apples of the variety "Granny Smith” after 240 days of storage at 0 2 C and 5 days at 20 2 C.
  • Figure 2 is a comparative graph of the effect of various types of coating on the firmness of pears of the variety " Blanquilla "after 240 days of storage at 0 2 C and 5 days at 20 2 C.
  • Figure 3 is a comparative graph of the effect of various types of coating on ethylene production in apples of the" Granny Smith "variety after 120 days of storage at 0 2 C.
  • Figure 4 is a comparative graph of the effect of various types of coating on the production of ethylene in pears of the "Conference” variety after 120 days of storage at 0 2 C.
  • Figure 5 is a comparative graph of the effect of various types of coating on the accumulation of a-farnesene and its respective conjugated trienol (CTol281) in pears of the "Conference” variety during conservation at 0 2 C.
  • Figure 6 is a graph Comparison of the effect of various types of coating on the accumulation of a-farnesene and its respective conjugated trienol (CTol281) in apples of the "Granny Smith” variety during storage at 0 2 C.
  • Figure 7 is a comparative graph of the effect of various types of coating on the incidence of surface scalding in pears of the "Conference" variety of three different producers after 8 months of storage at 0 2 C and 8 months of storage at 0 2 C plus 7 days of storage at 20 2 C.
  • Figure 8 is a comparative graph of the effect of various types of coating on the incidence of surface scalding in apples of the "Granny Smith" variety after 8 months of storage at 0 2 C and 8 months of storage at 0 2 C plus 7 storage days at 20 2 C.
  • Example 1 Preparation of various types of fruit coating compositions.
  • compositions prepared were the following:
  • PVOH composition 12.5% (w / v) polyvinyl alcohol dissolved in water
  • COM composition 6% agar (w / v), 1% hydroxymethylcellulose (w / v), honey 1% (w / v), 7% gelatin (w / v), dissolved in water.
  • Composition M3 (according to the present invention): chitosan 1% (w / v), glycerol 1% (v / v), methylcellulose (E466) 0.05% (p / v), 2% gelatin (p / v), 0.50% acetic acid, and traces of forest fruit tea extract.
  • CT a group of fruits was used as a control to which no type of coating was applied and they were called CT.
  • Example 3 Study of the effect of different fruit coatings on ethylene production in apples of the "Granny Smith” variety and in pears of the “Conference” variety.
  • Ethylene production was measured by placing the fruits in glass urns with a capacity of 1.5 L in a chamber at 20 2 C and ventilated by a continuous air flow (1.5 L.hT 1 ). After depositing the fruit at the polls, ethylene measurements were carried out by extracting 1 mL of sample per head space on successive days. Ethylene levels were determined by injecting 1 mL of the sample into a gas chromatograph equipped with a flame ionization detector (FID) and an active alumina column. The result is expressed in pL.kg ⁇ .hT 1 .
  • FID flame ionization detector
  • Example 5 Study of the effect of different fruit coatings on surface scalding in pears of the "Conference” variety and in apples of the “Granny Smith” variety.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

La présente invention se rapporte au secteur fruiticole, et concerne plus particulièrement une composition pour le revêtement des fruits, cette composition étant caractérisée en ce qu'elle comprend: a) entre 0,5% et 1,5% (p/v) de chitosane; b) entre 0,5% et 1% (v/v) de glycérol; c) entre 0,03% et 0,1% (p/v) de méthylcellulose; et d) entre 1,25% et 2,5% (p/v) de gélatine. Cette composition produit une couche semiperméable autour des fruits, ce qui évite ainsi l'échaudure des fruits et inhibe partiellement la production d'éthylène, en plus d'améliorer d'autres paramètres de conservation des fruits, telles que la fermeté, permettant ainsi d'augmenter le temps de conservation desdits fruits recouverts. La présente invention porte également sur l'utilisation de ladite composition de revêtement pour augmenter le temps de conservation des fruits, tout particulièrement des pommes et des poires.
PCT/ES2016/070162 2015-04-13 2016-03-14 Composition de revêtement pour des fruits et utilisation de celle-ci WO2016166389A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ESP201530491 2015-04-13
ES201530491A ES2570477B1 (es) 2015-04-13 2015-04-13 Composición para el recubrimiento de frutas y uso de la misma

Publications (1)

Publication Number Publication Date
WO2016166389A1 true WO2016166389A1 (fr) 2016-10-20

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/ES2016/070162 WO2016166389A1 (fr) 2015-04-13 2016-03-14 Composition de revêtement pour des fruits et utilisation de celle-ci

Country Status (3)

Country Link
AR (1) AR104197A1 (fr)
ES (1) ES2570477B1 (fr)
WO (1) WO2016166389A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107751366A (zh) * 2017-11-27 2018-03-06 安徽恒海生态农业观光园有限公司 一种绿色无毒的水果保鲜剂
WO2019129822A1 (fr) * 2017-12-29 2019-07-04 Liquidseal Holding B.V. Enrobage pour fruits
US20220312801A1 (en) * 2017-12-29 2022-10-06 Jumpstar10 S.R.L. Edible film and related uses

Citations (3)

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US5858436A (en) * 1996-03-12 1999-01-12 Xeda International Process for the treatment of fruits and vegetables
WO2004093574A1 (fr) * 2003-04-21 2004-11-04 Frutavit Ltd. Prolongation de la duree de stockage de matieres vegetales recoltees, a l'aide d'esters d'acide alcanoyle-l-ascorbique et leur synthese
US20060051464A1 (en) * 2004-09-08 2006-03-09 Matthew Bord Fruit and vegetable films and uses thereof

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CN101189981A (zh) * 2006-11-28 2008-06-04 国家农产品保鲜工程技术研究中心（天津） 复合果蔬保鲜剂
CN103271147A (zh) * 2013-04-15 2013-09-04 中国海洋大学 一种用于蓝莓保鲜的可食性复合膜的制备方法
RU2532180C1 (ru) * 2013-07-23 2014-10-27 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Саратовский государственный аграрный университет имени Н.И.Вавилова" Пищевое пленочное покрытие
CN103843882B (zh) * 2014-03-14 2015-05-13 山东鲁商物流科技有限公司 一种可食的果蔬涂膜剂及其制备方法

Patent Citations (3)

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US5858436A (en) * 1996-03-12 1999-01-12 Xeda International Process for the treatment of fruits and vegetables
WO2004093574A1 (fr) * 2003-04-21 2004-11-04 Frutavit Ltd. Prolongation de la duree de stockage de matieres vegetales recoltees, a l'aide d'esters d'acide alcanoyle-l-ascorbique et leur synthese
US20060051464A1 (en) * 2004-09-08 2006-03-09 Matthew Bord Fruit and vegetable films and uses thereof

Non-Patent Citations (3)

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Title
BAO-GANG WANG ET AL: "Effects of Chitosan Treatments on Inhibition of Superficial Scald and Quality of European Pears (Pyrus communis L. cv. Early Red Comice) During Storage", CHINA AGRICULTURE SCIENCE, vol. 46, no. 16, 22 March 2013 (2013-03-22), pages 3424 - 3431, XP055282492, DOI: 10.3864/j.issn.0578-1752.2013.16.013 *
DUAN JIANGLIAN ET AL: "Application of Chitosan Based Coating in Fruit and Vegetable Preservation: A Review", JOURNAL OF FOOD PROCESSING & TECHNOLOGY, vol. 04, no. 05, 15 April 2013 (2013-04-15), pages 1 - 4, XP055282502, DOI: 10.4172/2157-7110.1000227 *
QIU-PING ZHONG ET AL: "Physicochemical properties of edible and preservative films from chitosan/cassava starch/gelatin blend plasticized with glycerol", FOOD TECHNOLOGY AND BIOTECHNOLOGY, SVEUCILISTE U ZAGREBU * PREHRAMBENO-BIOTEHNOLOSKI FAKULTET, CROATIA, vol. 46, no. 2, 1 January 2008 (2008-01-01), pages 262 - 269, XP009169636, ISSN: 1330-9862 *

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107751366A (zh) * 2017-11-27 2018-03-06 安徽恒海生态农业观光园有限公司 一种绿色无毒的水果保鲜剂
WO2019129822A1 (fr) * 2017-12-29 2019-07-04 Liquidseal Holding B.V. Enrobage pour fruits
CN111669974A (zh) * 2017-12-29 2020-09-15 液封控股有限公司 水果涂层
JP2021509588A (ja) * 2017-12-29 2021-04-01 リクイッドシール ホールディング ビー．ブイ．Ｌｉｑｕｉｄｓｅａｌ Ｈｏｌｄｉｎｇ Ｂ．Ｖ． 果実のコーティング
US20220312801A1 (en) * 2017-12-29 2022-10-06 Jumpstar10 S.R.L. Edible film and related uses
JP7269256B2 (ja) 2017-12-29 2023-05-08 リクイッドシール ホールディング ビー．ブイ． 果実のコーティング
CN111669974B (zh) * 2017-12-29 2024-02-06 液封控股有限公司 水果涂层

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AR104197A1 (es) 2017-07-05
ES2570477B1 (es) 2016-09-12
ES2570477A1 (es) 2016-05-18

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