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WO1991005479A1 - Preparations pour le traitement de fruits - Google Patents

Preparations pour le traitement de fruits Download PDF

Info

Publication number
WO1991005479A1
WO1991005479A1 PCT/GB1990/001548 GB9001548W WO9105479A1 WO 1991005479 A1 WO1991005479 A1 WO 1991005479A1 GB 9001548 W GB9001548 W GB 9001548W WO 9105479 A1 WO9105479 A1 WO 9105479A1
Authority
WO
WIPO (PCT)
Prior art keywords
sucrose ester
preparation according
scald
apples
ascorbic acid
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/GB1990/001548
Other languages
English (en)
Inventor
Kenneth James
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SURFACE SYSTEMS INTERNATIONAL Ltd
Sempernova PLC
Original Assignee
SURFACE SYSTEMS INTERNATIONAL Ltd
Sempernova PLC
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 SURFACE SYSTEMS INTERNATIONAL Ltd, Sempernova PLC filed Critical SURFACE SYSTEMS INTERNATIONAL Ltd
Publication of WO1991005479A1 publication Critical patent/WO1991005479A1/fr
Priority to GB9206805A priority Critical patent/GB2252713B/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by group 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—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor

Definitions

  • This invention relates to preparations for treating fruit, and more particularly to preparations for treating apples and pears to protect them against Scald, and citrus and other fruits against cold damage.
  • the present invention has as its object to provide preparations for treating apples and pears to protect them against Scald and to avoid the use of diphenylamine and ethoxyquin. It can also be used for treating citrus or other fruits to protect them against cold damage.
  • the present invention provides a preparation for treating fruit, the preparation comprising an aqueous dispersion of a composition comprising sucrose ester(s) and at least one anti-oxidant selected from natural and synthetic agents including tocopherols, ascorbic acid, esters of gallic acid, vitamin E, butylated hydroxy toluene (BHT), butylated hydroxy anisole (BHA) and 6-0-Palmitol-L- ascorbic acid.
  • sucrose ester(s) at least one anti-oxidant selected from natural and synthetic agents including tocopherols, ascorbic acid, esters of gallic acid, vitamin E, butylated hydroxy toluene (BHT), butylated hydroxy anisole (BHA) and 6-0-Palmitol-L- ascorbic acid.
  • the aqueous dispersion of sucrose ester(s) may be prepared by mixing with water a composition comprising, in weight per cent:
  • sucrose ester(s) 50-80%, preferably 60-70% Foam control agent 5-20%, preferably 10-20% Viscosity modifier 15-30%, preferably 18-28%
  • the sucrose ester(s) used in the present invention are preferably those having a chain length of C ** - **** to C ** "°.
  • the preferred foam control agents are mono/diglycerides and the preferred viscosity modifier is sodium carboxymethyl cellulose.
  • the mono/diglycerides may be used in an amount from 0-20%.
  • anti- foaming agents such as food-approved silicon anti-foaments may be added to the final formulation before use to achieve the necessary anti-foaming requirements.
  • the final viscosity of the dispersion is preferably in the range 2.0 - 23.0 P at 20°C and the shear rate is preferably 850 sec-1.
  • the degree of substitution or the polymeric chain length of the sodium carboxymethyl cellulose By altering the degree of substitution or the polymeric chain length of the sodium carboxymethyl cellulose, the amount needed to achieve the required viscosity may be altered dramatically. This is particularly true if xanthan or guar gum is used.
  • the end product may be either a liquid or a solid.
  • a preferred composition for mixing with water to form the aqueous dispersion comprises, in weight percent:
  • composition is preferably mixed with water to produce a 1% solution, although different solutions may be used if desired.
  • the anti-oxidant(s) used in the preparation of the present invention may be present in the aqueous dispersion in an amount of from 125 to 10,000 ppm, preferably from 250 ppm to 5000 ppm and more preferably from 500 ppm to 1500 ppm, although the amount used will vary according to the particular anti-oxidants used.
  • Figure 1 shows the effect of mixtures of diphenylamine and an aqueous dispersion comprising sucrose esters on the symptoms of Scald in apples;
  • Figure 2 shows the effect of a mixture of a 0.62% aqueous dispersion comprising sucrose esters and 1500 ppm of either butylated hydroxy toluene or propyl 3,4,5- trihydroxybenzoate on the symptoms of Scald in apples compared with the effect of diphenylamine alone;
  • Figure 3 shows the effect on Scald in Granny Smith apples of a 0.62% aqueous dispersion comprising sucrose esters and increasing concentrations of BHT;
  • Figure 4 shows the effect on Scald symptom of a 0.62% aqueous solution comprising sucrose esters and increasing concentrations of 6-0-Palmitol-L-ascorbic acid (ascorbyl palmitate) .
  • the anti-oxidants used in the preparation of the present invention are approved for food use and suitable for use in food, including fruit, they have not previously been used under commercial conditions to control Scald in apples and pears or cold damage in citrus or other fruits because of their poor solubility in water which has required the use of an organic solvent, such as a vegetable oil, as a carrier for the anti-oxidan .
  • Suitable vegetable oils are, however, phyto-toxic and cause severe burning to the skin, which makes them unsuitable for use with fruit.
  • the aqueous solution of sucrose ester(s) acts as an emulsifier for the anti-oxidant and as an enhancer of the anti-oxidant effect.
  • the unsaturated sucrose ester is water soluble and may also be organic soluble
  • the saturated sucrose ester is water soluble or water suspendable and organic soluble
  • the mono/diglycerides are organic soluble
  • the sodium carboxymethyl cellulose is water soluble.
  • a composition for mixing with water to produce the aqueous solution can be produced by emulsifying the mono/diglycerides into an aqueous solution of unsaturated sucrose ester followed by addition of the saturated sucrose ester to complete emulsification.
  • the anti-oxidant may be dissolved in the liquid mono/diglycerides, with warming if required, prior to adding to the aqueous solution of unsaturated sucrose ester.
  • the sodium carboxymethyl cellulose can be added at any convenient stage.
  • anti-foam agents may be added to the final formulation prior to use.
  • the resulting emulsion is dried to produce a powder which when dispersed in water yields a dispersion containing no visible particles and which can be used to coat fruit, yielding a coating which is not visible to the naked eye and which does not cause phyto-toxicity.
  • the coating is, moreover, non-toxic and suitable for use on fruit, e.g., as a dip or spray for coating fruit.
  • Figure 1 shows the effect on the symptoms of superficial Scald in apples of solutions of diphenylamine alone and diphenylamine in a 1% aqueous solution of sucrose esters. The black areas represent severe Scald symptoms and the white areas represent mild Scald symptoms.
  • Column A shows the amount of Scald in untreated apples
  • B shows apples treated with a 500 ppm solution of diphenylamine
  • C shows apples treated with 500 ppm diphenylamine in a 0.62% aqueous dispersion of sucrose esters
  • D shows apples treated with 2500 ppm diphenylamine.
  • Figure 2 shows the effect of treatment of apples with a 0.62% aqueous dispersion of sucrose esters and 1500 ppm either butylated hydroxy toluene or propyl 3,4,5- trihydroxybenzoate compared with the effect of treatment with diphenylamine alone.
  • Column A shows the amount of Scald in untreated apples ten days after removal from approximately 6 months storage.
  • B shows apples treated with 2500 ppm diphenylamine
  • C shows apples treated with 1500 ppm of propyl 3,4,5- trihydroxybenzoate in a 0.62% dispersion of sucrose esters
  • D shows apples treated with 1500 ppm butylated hydroxy toluene in a 0.62% dispersion of sucrose esters.
  • FIG 3 shows the effect of increasing concentrations of butylated hydroxy toluene (BHT) in a 0.62% dispersion of sucrose esters on the percentage of Scald in Granny Smith apples.
  • BHT butylated hydroxy toluene
  • Figure 4 shows the effect of increasing concentrations of 6-0-Palmitol-L-ascorbic acid (ascorbyl palmitate) on the level of Scald, the dotted line showing the level of Scald in untreated apples.
  • concentration of anti-oxidant must be at least 1500 ppm to achieve control of Scald. This demonstrates the difference in amounts of the different anti-oxidants which are required for effective control of the Scald.

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)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

Préparation pour le traitement de pommes et de poires afin de les protéger contre le scald et pour le traitement des agrumes et d'autres fruits tarés par le froid comprenant une solution aqueuse d'une composition comportant un ester ou des esters saccharoses et au moins un antioxydant choisi parmi des agents naturels et synthétiques y compris les tocophérols, l'acide ascorbique, des esters d'acide gallique, la vitamine E, le toluène d'hydroxy butylé (BHT), de l'hydroxy-anisole butylé (BHA), et l'acide ascorbique (6-O-Palmitol-L. La composition d'ester(s) saccharose(s) comprend 50-80 % d'ester(s) sacchorose(s) 5-20 % d'agent de contrôle de mousse et 15-30 % d'agent modifiant la viscosité. L'ester saccharose ou les esters saccharoses ont, de préférence, une longueur de chaîne entre C?12 et C18¿, les agents de contrôle de mousse étant de préférence des monodiglycérides, et l'agent modifiant la viscosité préféré étant le carboxyméthyle de sodium cellulose.
PCT/GB1990/001548 1989-10-10 1990-10-09 Preparations pour le traitement de fruits Ceased WO1991005479A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB9206805A GB2252713B (en) 1989-10-10 1992-03-27 Preparations for treating fruit

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB898922777A GB8922777D0 (en) 1989-10-10 1989-10-10 Preparations for treating fruit
GB8922777.1 1989-10-10

Publications (1)

Publication Number Publication Date
WO1991005479A1 true WO1991005479A1 (fr) 1991-05-02

Family

ID=10664320

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB1990/001548 Ceased WO1991005479A1 (fr) 1989-10-10 1990-10-09 Preparations pour le traitement de fruits

Country Status (3)

Country Link
AU (1) AU6618190A (fr)
GB (1) GB8922777D0 (fr)
WO (1) WO1991005479A1 (fr)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2745977A1 (fr) * 1996-03-12 1997-09-19 Xeda International Procede de traitement de fruits et legumes
WO2000049880A1 (fr) * 1999-02-26 2000-08-31 Xeda International Procede de traitement de fruits et legumes
EP1033077A1 (fr) * 1999-03-03 2000-09-06 Xeda International Procédé de traitement de fruits et légumes
US6159512A (en) * 1995-12-21 2000-12-12 Australian Food Industry Science Centre Preservation of exposed cut fresh fruit
US7198811B2 (en) 2002-01-04 2007-04-03 University Of Guelph Compositions for the preservation of fruits and vegetables
NL2001567C (nl) * 2006-05-09 2010-04-16 Leye Agrotrade B V De Werkwijze en inrichting voor het aanbrengen van een coating op fruit en/of groenten.
WO2018161184A1 (fr) * 2017-03-08 2018-09-13 Universidad De Talca Composition pour lutter contre l'échaudage superficiel des pomacées
WO2024189558A1 (fr) * 2023-03-13 2024-09-19 Nabaco Inc. Traitement pour protéger des produits agricoles contre des dommages superficiels causés par échaudage et/ou éraflure

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1994028732A1 (fr) * 1993-06-07 1994-12-22 Ici Australia Operations Proprietary Limited Diminution de la perte d'humidite dans les matieres vegetales et animales

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2790721A (en) * 1953-01-26 1957-04-30 Ohio Commw Eng Co Method of preserving food products
US3479191A (en) * 1965-07-30 1969-11-18 Archer Daniels Midland Co Method for coating dehydrated food
JPS4832344B1 (fr) * 1968-08-24 1973-10-05
US3997674A (en) * 1975-02-25 1976-12-14 Tsukihoshi Kasei Kabushiki Kaisha Preservation of agricultural products
JPS5320453A (en) * 1976-08-11 1978-02-24 Tomita Pharma Method of maintaining freshness of unripe fruit
FR2371149A1 (fr) * 1976-11-17 1978-06-16 Gist Brocades Nv Procede de traitement de fruits et legumes
US4207347A (en) * 1978-08-23 1980-06-10 Eterna-Pak Fat based preservative coating and method for preserving foods
JPS561845A (en) * 1979-06-18 1981-01-10 Kao Corp Fluid suspension composition
EP0275710A1 (fr) * 1986-12-31 1988-07-27 Faustino P. Obrero Méthode pour le traitement de fruits pour empêcher leur coloration
EP0375240A2 (fr) * 1988-12-21 1990-06-27 The Procter & Gamble Company Polyesters de polyols comme barrière d'humidité pour aliments

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2790721A (en) * 1953-01-26 1957-04-30 Ohio Commw Eng Co Method of preserving food products
US3479191A (en) * 1965-07-30 1969-11-18 Archer Daniels Midland Co Method for coating dehydrated food
JPS4832344B1 (fr) * 1968-08-24 1973-10-05
US3997674A (en) * 1975-02-25 1976-12-14 Tsukihoshi Kasei Kabushiki Kaisha Preservation of agricultural products
JPS5320453A (en) * 1976-08-11 1978-02-24 Tomita Pharma Method of maintaining freshness of unripe fruit
FR2371149A1 (fr) * 1976-11-17 1978-06-16 Gist Brocades Nv Procede de traitement de fruits et legumes
US4207347A (en) * 1978-08-23 1980-06-10 Eterna-Pak Fat based preservative coating and method for preserving foods
JPS561845A (en) * 1979-06-18 1981-01-10 Kao Corp Fluid suspension composition
EP0275710A1 (fr) * 1986-12-31 1988-07-27 Faustino P. Obrero Méthode pour le traitement de fruits pour empêcher leur coloration
EP0375240A2 (fr) * 1988-12-21 1990-06-27 The Procter & Gamble Company Polyesters de polyols comme barrière d'humidité pour aliments

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
Chemical Abstracts, vol. 88, no. 25, 19 June 1978, (Columbus, Ohio, US), see page 583, abstract 188522r, & JP, A, 53020453 (TOMITA SEIYAKU K.K.; TOKYO FOOD CHEMICALS K.K.; MORIROKU SHOJI CO., LTD) 24 February 1978 *
Chemical Abstracts, vol. 94, no. 15, April 1981, (Columbus, Ohio, US), see page 553, abstract 119780k, & JP, A, 56001845 (KAO SOAP CO., LTD) 10 January 1981 *
FSTA Patent 74-04-T0207, AN, 74019965; & JP, B, 48032344 (TANABE SEIYAKU CO., LTD) 1973 *

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6159512A (en) * 1995-12-21 2000-12-12 Australian Food Industry Science Centre Preservation of exposed cut fresh fruit
FR2745977A1 (fr) * 1996-03-12 1997-09-19 Xeda International Procede de traitement de fruits et legumes
EP0795272A3 (fr) * 1996-03-12 1997-12-17 Xeda International Procédé de traitement de fruits et légumes
US5858436A (en) * 1996-03-12 1999-01-12 Xeda International Process for the treatment of fruits and vegetables
WO2000049880A1 (fr) * 1999-02-26 2000-08-31 Xeda International Procede de traitement de fruits et legumes
FR2790193A1 (fr) * 1999-02-26 2000-09-01 Xeda International Procede de traitement de fruits et legumes utilisant l'association d'un terpene et d'un antioxydant
FR2790365A1 (fr) * 1999-03-03 2000-09-08 Xeda International Procede de traitement de fruits et legumes utilisant les tocopherols comme antioxydants
EP1033077A1 (fr) * 1999-03-03 2000-09-06 Xeda International Procédé de traitement de fruits et légumes
ES2165800A1 (es) * 1999-03-03 2002-03-16 Xeda International Procedimiento de tratamiento de frutas y verduras utilizando los tocoferoles como antioxidantes.
US6403139B1 (en) 1999-03-03 2002-06-11 Xeda International Process for treating fruit and vegetables using tocopherols as antioxidants
US7198811B2 (en) 2002-01-04 2007-04-03 University Of Guelph Compositions for the preservation of fruits and vegetables
NL2001567C (nl) * 2006-05-09 2010-04-16 Leye Agrotrade B V De Werkwijze en inrichting voor het aanbrengen van een coating op fruit en/of groenten.
WO2018161184A1 (fr) * 2017-03-08 2018-09-13 Universidad De Talca Composition pour lutter contre l'échaudage superficiel des pomacées
WO2024189558A1 (fr) * 2023-03-13 2024-09-19 Nabaco Inc. Traitement pour protéger des produits agricoles contre des dommages superficiels causés par échaudage et/ou éraflure

Also Published As

Publication number Publication date
GB8922777D0 (en) 1989-11-22
AU6618190A (en) 1991-05-16

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