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 PDFInfo
- 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
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 64
- 239000008199 coating composition Substances 0.000 title claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 44
- 238000000576 coating method Methods 0.000 claims abstract description 31
- 235000021016 apples Nutrition 0.000 claims abstract description 27
- 241000220324 Pyrus Species 0.000 claims abstract description 26
- 239000011248 coating agent Substances 0.000 claims abstract description 25
- 235000021017 pears Nutrition 0.000 claims abstract description 25
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 24
- 229920000159 gelatin Polymers 0.000 claims abstract description 9
- 235000019322 gelatine Nutrition 0.000 claims abstract description 9
- 229920000609 methyl cellulose Polymers 0.000 claims abstract description 8
- 239000001923 methylcellulose Substances 0.000 claims abstract description 8
- 229920001661 Chitosan Polymers 0.000 claims abstract description 7
- 244000141359 Malus pumila Species 0.000 claims abstract 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 12
- 108010010803 Gelatin Proteins 0.000 claims description 8
- 239000008273 gelatin Substances 0.000 claims description 8
- 235000011852 gelatine desserts Nutrition 0.000 claims description 8
- 244000269722 Thea sinensis Species 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 abstract description 15
- 239000005977 Ethylene Substances 0.000 abstract description 15
- 238000004519 manufacturing process Methods 0.000 abstract description 14
- 238000004321 preservation Methods 0.000 abstract description 4
- 230000002401 inhibitory effect Effects 0.000 abstract description 2
- 239000001828 Gelatine Substances 0.000 abstract 1
- 241000220225 Malus Species 0.000 description 26
- 238000003860 storage Methods 0.000 description 19
- 230000000694 effects Effects 0.000 description 18
- 239000004372 Polyvinyl alcohol Substances 0.000 description 8
- 229920002451 polyvinyl alcohol Polymers 0.000 description 8
- 235000019422 polyvinyl alcohol Nutrition 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 230000007423 decrease Effects 0.000 description 6
- DMBHHRLKUKUOEG-UHFFFAOYSA-N diphenylamine Chemical compound C=1C=CC=CC=1NC1=CC=CC=C1 DMBHHRLKUKUOEG-UHFFFAOYSA-N 0.000 description 6
- 235000010981 methylcellulose Nutrition 0.000 description 5
- 238000009825 accumulation Methods 0.000 description 4
- 238000011282 treatment Methods 0.000 description 4
- CXENHBSYCFFKJS-UHFFFAOYSA-N α-farnesene Chemical compound CC(C)=CCCC(C)=CCC=C(C)C=C CXENHBSYCFFKJS-UHFFFAOYSA-N 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- CXENHBSYCFFKJS-VDQVFBMKSA-N (E,E)-alpha-farnesene Chemical compound CC(C)=CCC\C(C)=C\C\C=C(/C)C=C CXENHBSYCFFKJS-VDQVFBMKSA-N 0.000 description 2
- SHDPRTQPPWIEJG-UHFFFAOYSA-N 1-methylcyclopropene Chemical compound CC1=CC1 SHDPRTQPPWIEJG-UHFFFAOYSA-N 0.000 description 2
- JXBSHSBNOVLGHF-UHFFFAOYSA-N 10-cis-Dihydrofarnesen Natural products CC=C(C)CCC=C(C)CCC=C(C)C JXBSHSBNOVLGHF-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- JSNRRGGBADWTMC-UHFFFAOYSA-N alpha-farnesene Natural products CC(C)=CCCC(C)=CCCC(=C)C=C JSNRRGGBADWTMC-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 238000004320 controlled atmosphere Methods 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 239000002535 acidifier Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 1
- 230000000843 anti-fungal effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 229920003063 hydroxymethyl cellulose Polymers 0.000 description 1
- 229940031574 hydroxymethyl cellulose Drugs 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000020802 micronutrient deficiency Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 230000008375 physiological alteration Effects 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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.
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 |
Family
ID=55646626
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)
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)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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 |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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 |
-
2015
- 2015-04-13 ES ES201530491A patent/ES2570477B1/es active Active
-
2016
- 2016-03-14 WO PCT/ES2016/070162 patent/WO2016166389A1/fr active Application Filing
- 2016-04-07 AR ARP160100932A patent/AR104197A1/es unknown
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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)
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)
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 |
Also Published As
Publication number | Publication date |
---|---|
AR104197A1 (es) | 2017-07-05 |
ES2570477B1 (es) | 2016-09-12 |
ES2570477A1 (es) | 2016-05-18 |
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