Food protecting agent composition having a pH of between 5.5 and 7.5 containing at least 2000 mg/l, preferably at least 1800 mg/l of a combination food protecting agent and guanidinium derivatives, particularly to combinations of oligo(2-(2-ethoxy)ethoxy ethyl guanidinium chloride), poly(hexamethylendiamine guanidinium chloride), polyetheramines, triethyleneglycol diamine, enzymes, PGPR, amino acids, antioxidants such as humic acids and some natural products like phytotherapeutic plant extracts.

The purpose of any pre-harvest plant protection program for fruit, cutflowers and vegetables (fruit and vegetables are selected from cereals, e.g. wheat, barley, rye, oats, rice, sorghum and the like; beets, e.g. sugar beet and fodder beet; pome and stone fruit and berries, e.g. apples, pears, plums, peaches, almonds, cherries, strawberries, raspberries and blackber leguminous plants, e.g. beans, lentils, peas, soy beans; oleaginous plants, e.g. rape, mustard, poppy, olive, sunflower, coconut, castor-oil plant, cocoa, ground-nuts; cucurbitaceae, e.g. pumpkins, gherkins, melons, cucumbers, squashes; fibrous plants, e.g. cotton, flax, hemp, jute; citrus fruit, e.g. orange, lemon, grapefruit, mandarin; tropical fruit, e.g. papaya, passion fruit, mango, carambola, pineapple, banana; vegetables, e.g. spinach, lettuce, asparagus, brassicaceae such as cabbages and turnips, carrots, onions, tomatoes, potatoes, hot and sweet peppers; laurel-like plants, e.g. avocado, cinnamon, camphor tree; or plants such as maize, tobacco, nuts, coffee, sugar-cane, tea, grapevines, hops, rubber plants, as well as ornamental plants, e.g. cutflowers, roses, gerbera and flower bulbs, shrubs, deciduous trees and evergreen trees such as conifers) is to prevent the development of diseases that might impair the final quality of the fruit, cutflowers and vegetables and to obtain adequate production yields. The system for post-harvest application of plant protection products on fruit, cutflowers and vegetables during packing aims to safeguard the health of the fruit and vegetables during the period of storage and transport to the final consumer. Since, moreover, the environmental and economic requirements imposed on modern-day fungicides are continually increasing, with regard, for example, to the spectrum of activity, toxicity, selectivity, application rate, formation of residues, and favorable preparation ability, and since, furthermore, there may be problems, for example, with resistances developing to known active compounds, a constant task is to develop new fungicide agents which in some areas at least have advantages over their known counterparts. Therefore, there is still a need to find

Food protecting agent composition having a pH of between 5.5 and 7.5 containing at least 2000 mg/l, preferably at least 1800 mg/l of a combination food protecting agent and guanidinium derivatives, particularly to combinations of oligo(2-(2-ethoxy)ethoxy ethyl guanidinium chloride), poly(hexamethylendiamine guanidinium chloride), polyetheramines, triethyleneglycol diamine, enzymes, PGPR, amino acids, antioxidants such as humic acids and some natural products like phytotherapeutic plant extracts.

The purpose of any pre-harvest plant protection program for fruit, cutflowers and vegetables (fruit and vegetables are selected from cereals, e.g. wheat, barley, rye, oats, rice, sorghum and the like; beets, e.g. sugar beet and fodder beet; pome and stone fruit and berries, e.g. apples, pears, plums, peaches, almonds, cherries, strawberries, raspberries and blackber leguminous plants, e.g. beans, lentils, peas, soy beans; oleaginous plants, e.g. rape, mustard, poppy, olive, sunflower, coconut, castor-oil plant, cocoa, ground-nuts; cucurbitaceae, e.g. pumpkins, gherkins, melons, cucumbers, squashes; fibrous plants, e.g. cotton, flax, hemp, jute; citrus fruit, e.g. orange, lemon, grapefruit, mandarin; tropical fruit, e.g. papaya, passion fruit, mango, carambola, pineapple, banana; vegetables, e.g. spinach, lettuce, asparagus, brassicaceae such as cabbages and turnips, carrots, onions, tomatoes, potatoes, hot and sweet peppers; laurel-like plants, e.g. avocado, cinnamon, camphor tree; or plants such as maize, tobacco, nuts, coffee, sugar-cane, tea, grapevines, hops, rubber plants, as well as ornamental plants, e.g. cutflowers, roses, gerbera and flower bulbs, shrubs, deciduous trees and evergreen trees such as conifers) is to prevent the development of diseases that might impair the final quality of the fruit, cutflowers and vegetables and to obtain adequate production yields. The system for post-harvest application of plant protection products on fruit, cutflowers and vegetables during packing aims to safeguard the health of the fruit and vegetables during the period of storage and transport to the final consumer. Since, moreover, the environmental and economic requirements imposed on modern-day fungicides are continually increasing, with regard, for example, to the spectrum of activity, toxicity, selectivity, application rate, formation of residues, and favorable preparation ability, and since, furthermore, there may be problems, for example, with resistances developing to known active compounds, a constant task is to develop new fungicide agents which in some areas at least have advantages over their known counterparts. Therefore, there is still a need to find

A ripening schedule for produce is created and the ripening schedule when implemented at a ripening chamber is effective to control the environmental conditions and the time spent in the ripening chamber by the produce in order to conform ripening conditions of the produce to the target shipping date. The ripening schedule is applied to control ripening conditions in the ripening chamber.

The present disclosure relates to compounds and/or compositions useful against pathogens affecting meats, plants, or plant parts. In particular, boron containing compounds are disclosed. Furthermore, the present disclosure relates to oxaboroles and methods of using oxaboroles.

A method of producing a cannabinoid nanoparticle carrier composition for administration to a human and thereafter producing a consumable food product including the cannabinoid nanoparticle emulsification. The cannabinoid nanoparticle carrier composition is combined with a particulate food product, herb or spice, sugar, salt, or particulate preservative, mixed into a slurry or suspension, dried, and then ground to a size suitable for human consumption

A method of producing a cannabinoid nanoparticle carrier composition for administration to a human and thereafter producing a consumable food product including the cannabinoid nanoparticle emulsification. The cannabinoid nanoparticle carrier composition is combined with a particulate food product, herb or spice, sugar, salt, or particulate preservative, mixed into a slurry or suspension, dried, and then ground to a size suitable for human consumption

The object of the present invention is a composition in powder form comprising the following polysaccharides alginic acid or sodium alginate,—pectin, chitosan, wherein the % by weight of the polysaccharides is at least 20% with respect to the total weight of the powder. The process for preparing said powder by an atomization process and its use in the treatment of cutaneous wounds and in the sector of food preservation are additional objects of the invention. Moreover, additional objects of the invention are the composition in the form of solution or liquid suspension that represents the starting material to obtain said powder and the process for preparing said liquid composition.

The object of the present invention is a composition in powder form comprising the following polysaccharides alginic acid or sodium alginate,—pectin, chitosan, wherein the % by weight of the polysaccharides is at least 20% with respect to the total weight of the powder. The process for preparing said powder by an atomization process and its use in the treatment of cutaneous wounds and in the sector of food preservation are additional objects of the invention. Moreover, additional objects of the invention are the composition in the form of solution or liquid suspension that represents the starting material to obtain said powder and the process for preparing said liquid composition.

The present invention discloses a photodynamic inactivation method of Salmonella. The method using riboflavin as a photosensitizer adopts a blue light source to photodynamically inactivating Salmonella, which belongs to the technical field of sterilization for inactivating food-borne pathogenic Salmonella. The photosensitizer used in the present invention is one of essential vitamins of the human body. The riboflavin (a food-grade photosensitizer) is safe and non-toxic, and has a significant effect for inactivation of Salmonella. Moreover, the present invention is capable of controlling the risk of salmonellosis, short in treatment time, simple in operation, and capable of thoroughly inactivating Salmonella, and has certain control and prevention effects. The present invention provides a method for effective inactivation of Salmonella in food, which is low in cost, simple in operation and wide in application and can better promote the development of the food sterilization technology.

The present invention discloses a photodynamic inactivation method of Salmonella. The method using riboflavin as a photosensitizer adopts a blue light source to photodynamically inactivating Salmonella, which belongs to the technical field of sterilization for inactivating food-borne pathogenic Salmonella. The photosensitizer used in the present invention is one of essential vitamins of the human body. The riboflavin (a food-grade photosensitizer) is safe and non-toxic, and has a significant effect for inactivation of Salmonella. Moreover, the present invention is capable of controlling the risk of salmonellosis, short in treatment time, simple in operation, and capable of thoroughly inactivating Salmonella, and has certain control and prevention effects. The present invention provides a method for effective inactivation of Salmonella in food, which is low in cost, simple in operation and wide in application and can better promote the development of the food sterilization technology.