METHOD FOR TREATING AND CONTROLLING POST-HARVEST PHYSIOLOGICAL DISORDERS IN FRUIT VIA EDIBLE COATINGS

Abstract

A method for treating and controlling physiological disorders that are caused during the post-harvest process of fruit, which includes the application of an aqueous solution which is an edible coating. The coating includes at least one phospholipid, or at least one polysorbate, or at least a sorbitan ester, or at least a sucrose ester of fatty acids or at least a sucroglyceride of fatty acids or a combination thereof, the application being during any one of the stages of the post-harvest process to their shipment and sale at their final destination.

Claims

1. An edible formulation for application to fruit comprising: 0.05% by weight sucrose esters of fatty acids; 0.02% by weight cellulose derivative; 0.05% by weight glycol; 0.05% by weight alcohol; 0.03% by weight glucose polymer; 0.01% by weight potassium sorbate; 0.02% by weight defoamer; and water, wherein all amounts by weight are with respect to a total weight of the formulation.

2. The edible formulation according to claim 1, wherein the glycol is selected from the group consisting of: glycerin, propylene glycol, dipropylene glycol or a combination thereof.

3. The edible formulation according to claim 1, wherein the cellulose derivative is selected from the group comprising: methylcellulose, ethylcellulose, hydroxyethylmethylcellulose, hydroxypropyl cellulose, carboxymethylcellulose, or a polymer of said cellulose derivative or a combination thereof.

4. The edible formulation according to claim 1, wherein the formulation further comprises an antioxidant.

5. The edible formulation according to claim 4, wherein the antioxidant comprises citric acid, ascorbic acid, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylhydroquinone (TBHQ), lactic acids, citric acids, tartrates, propyl gallates, 6-O-palmitoylascorbic acid, food additives or a combination thereof.

6. The edible formulation according to claim 4, wherein the antioxidant comprises diphenylamine, methyldiphenylamine, ethoxyquin or a combination thereof.

7. The edible formulation according to claim 1, wherein the formulation further comprises an antifungal agent.

8. The edible formulation according to claim 7, wherein the antifungal agent comprises imazalil, tiabendazole, pyrimethanil, fludioxonil, benzimidazoles, imidazoles, strobilurins, phthalimides, iprodione, vinclozolins, carboximides or a combination thereof.

9. The edible formulation according to claim 7, wherein the antifungal agent is a natural extract or active ingredient of natural extracts comprising cinnamon, clove, citrus, mint and eucalyptus extracts, citronella, eugenol, cinnamaldehyde, and thymol, or a combination thereof.

10. The edible formulation according to claim 1, wherein the formulation further comprises an anti-scald agent.

11. The edible formulation according claim 1, wherein the formulation further comprises at least one biocide or disinfectant.

12. The edible formulation according claim 1, wherein the formulation is diluted in water at a concentration comprised between 0.1% to 10% (v/v).

13. The edible formulation according to claim 12, wherein the diluted formulation is in a liquid form and is applied via a drencher, basin, loader or preparation water lines.

14. The edible formulation according to claim 12, wherein the diluted formulation is in aerosol form and is applied via spray, pulverisation or fumigation.

15. A method of post-harvest treatment on fruit comprising applying an edible formulation of claim 1 to fruit during any one of the stages of a post harvesting period.

Description

BRIEF DESCRIPTION OF THE FIGURES

[0101] FIG. 1. Fruit after the application of the treatment, before preparation, and after changing from Controlled Atmosphere (CA) to Normal Atmosphere (NA) and removed from the NA chamber. The fruits have a healthy appearance and no physiological scald symptoms when removed from NA.

[0102] FIG. 2. Detailed photograph of the fruit after being removed from Normal Atmosphere.

[0103] FIG. 3. Photograph of fruit batch after preparation for sale. Rejection due to friction scald is practically inexistent, showing the effectiveness of the treatment, object of the invention. Likewise, the fruit is shiny and healthy which makes it very marketable.

[0104] FIG. 4. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 1 of the present document. This shaded bars graph represents the percentage of fruit affected with superficial scald after 6 months of preservation of the fruit in CA, at a temperature of 0° C. and 95% RH. Each bar represents a different preservation treatment. Additionally, each shade of the bars represents the following information: The dot shade corresponds to fruit with >12.50% of its surface affected with scald. The oblique lines shade, corresponds to fruit with <=12.50% of its surface affected with scald, and finally, The oblique square shade, corresponds to fruit with incipient scald on its surface.

[0105] FIG. 5. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 1 of the present document. This shaded bars graph represents the percentage of fruit affected with superficial scald after 6 months of preservation of the fruit in CA, at a temperature of 0° C. and 95% RH. Each bar represents a different preservation treatment. Additionally, each shade of the bars represents the following information: The dot shade corresponds to fruit with >12.50% of its surface affected with scald. The oblique lines shade, corresponds to fruit with <=12.50% of its surface affected with scald, and finally, The oblique square shade, corresponds to fruit with incipient scald on its surface.

[0106] FIG. 6. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 1 of the present document. FIG. 6.1 shows the appearance of the fruit 6 months after the treatment thereof with “Formulation 3”. FIG. 6.2 shows the appearance of the fruit 6 months after the treatment thereof with “Formulation 3”. FIG. 6.3 shows the appearance of the fruit 6 months after not having been subjected to any preservation treatment. FIG. 6.4 shows the appearance of the fruit 6 months after the treatment thereof with DPA.

[0107] FIG. 7. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 4 of the present document. This graph shows the results of weight loss in fruits after a preservation period. The weight loss in plums was assessed in two groups of fruits subjected to different physical conditions. The weight loss of the first group of fruits was assessed after 30 days of preservation at 0° C. and after the subsequent 7 days subjected to room temperature (RT°). The weight loss of the second group of fruits was assessed after 55 days of preservation at 0° C. and after the subsequent 7 days subjected to room temperature (RT°).

[0108] FIG. 8. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 4 of the present document. Image of fruits that were assessed after 30 days of being preserved at 0° C. FIG. 8.1 shows the fruits that were not subjected to any preservation treatment. FIG. 8.2 shows the fruits that were treated with DL 255. FIG. 8.3 shows the fruits that were treated with “Formulation 3” 2%. FIG. 8.4 shows the fruits that were treated with “Formulation 3” 5%. FIG. 8.5 shows a transversal cross section of the fruits that were not subjected to any preservation treatment. FIG. 8.6 shows a transversal cross section of the fruits that were treated with DL 255. FIG. 8.7 shows a transversal cross section of the fruits that were treated with “Formulation 3” 2%. FIG. 8.8 shows a transversal cross section of the fruits that were treated with “Formulation 3” 5%.

[0109] FIG. 9. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 4 of the present document. Image of the fruits that were first subjected to 30 days at 0° C. and were assessed 7 days after, during which time the fruits were stored at room temperature (RT°). FIG. 9.1 shows the fruits that were not subjected to any preservation treatment. FIG. 9.2 shows the fruits that were treated with DL 255. FIG. 9.3 shows the fruits that were treated with “Formulation 3” 2%. FIG. 9.4 shows the fruits that were treated with “Formulation 3” 5%.

[0110] FIG. 10. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 4 of the present document. Image of the peduncular area of fruits that were first subjected to 30 days at 0° C. and were assessed 7 days after, during which time the fruits were stored at room temperature (RT°). FIG. 10.1 shows the fruits that were not subjected to any preservation treatment. FIG. 10.2 shows the fruits that were treated with DL 255. FIG. 10.3 shows the fruits that were treated with “Formulation 3” 2%. FIG. 10.4 shows the fruits that were treated with “Formulation 3” 5%.

[0111] FIG. 11. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 4 of the present document. Image of the external appearance of fruits that were assessed after 55 days of being preserved at 0° C. FIG. 11.1 shows the fruits that were not subjected to any preservation treatment. FIG. 11.2 shows the fruits that were treated with DL 255. FIG. 11.3 shows the fruits that were treated with “Formulation 3” 2%. FIG. 11.4 shows the fruits that were treated with “Formulation 3” 5%.

[0112] FIG. 12. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 4 of the present document. Image of the external appearance of fruits that were first subjected to 55 days at 0° C. and were assessed 7 days after, during which time the fruits were stored at room temperature (RT°). FIG. 12.1 shows the fruits that were not subjected to any preservation treatment. FIG. 12.2 shows the fruits that were treated with DL 255. FIG. 12.3 shows the fruits that were treated with “Formulation 3” 2%. FIG. 12.4 shows the fruits that were treated with “Formulation 3” 5%.

[0113] FIG. 13. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 4 of the present document. Image of the peduncular area of fruits that were first subjected to 55 days at 0° C. and were assessed 7 days after, during which time the fruits were stored at room temperature (RT°). FIG. 13.1 shows the fruits that were not subjected to any preservation treatment. FIG. 13.2 shows the fruits that were treated with DL 255. FIG. 13.3 shows the fruits that were treated with “Formulation 3” 2%. FIG. 13.4 shows the fruits that were treated with “Formulation 3” 5%.

[0114] FIG. 14. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 4 of the present document. Image of a transversal cross section of the fruits that were first subjected to 55 days at 0° C. and were assessed 7 days after, during which time the fruits were stored at room temperature (RT°). FIG. 14.1 shows the fruits that were not subjected to any preservation treatment. FIG. 14.2 shows the fruits that were treated with DL 255. FIG. 14.3 shows the fruits that were treated with “Formulation 3” 2%. FIG. 14.4 shows the fruits that were treated with “Formulation 3” 5%.

[0115] FIG. 15. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 5 of the present document. This graph shows the results of weight loss in fruits throughout the preservation process: a) 15 days at 5° C., b) 30 days at 5° C., c) 30 days at 5° C. and 4 days at 20° C., and d) 30 days at 5° C. and 7 days at 20° C.

[0116] FIG. 16. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 5 of the present document. This graph shows the results of the ripeness of the fruits after a preservation period of 31 days at 5° C., and of 1 to 10 days subsequently in which the fruit is store at 20° C.

[0117] FIG. 17. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 5 of the present document. This graph shows the results of colour change in fruits after a preservation period. Columns “A” represents the control group, which are fruits that were not subjected to any preservation treatment. Columns “B” represent the fruits that were treated with DL255. Columns “C” represent the fruits that were treated with DL255 and Formulation 3. Columns “D” represent the fruits that were treated with Formulation 3. This graph shows results for preservation periods of 31 days at 5° C., 30 days at 5° C. and a preservation period of 4 days at RT°, and 30 days at 5° C. and a preservation period of 7 days at RT°.

[0118] FIG. 18. Representation of the results of the study on the effectiveness of the formulation, object of the invention, as described in example 5 of the present document. Image of a transversal cross section of a group of fruits that were subjected to 31 days at 5° C. FIG. 18.1 shows the fruits that were not subjected to any preservation treatment. FIG. 18.2 shows the fruits that were treated with DL 255. FIG. 18.3 shows the fruits that were treated with DL 255 and “Formulation 3” 2%. FIG. 18.4 shows the fruits that were treated with “Formulation 3” 2%.

[0119] FIG. 19. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 5 of the present document. FIG. 19.1 shows the external appearance of the fruits that were subjected to 31 days at 5° C. and 7 days at RT° (SL). FIG. 19.2 shows a transversal cross section of the fruits that were submitted to 31 days at 5° C. and 7 days at RT° (SL). As may be seen in both images, 19.1 and 19.2, the fruits are divided into 4 groups identified as TO, which are the fruits that have not had any preservation treatment applied to them; T1, which are fruits treated with DL 255; T2, which are fruits treated with DL 255 and “Formulation 3” 2%, and T3, which are fruits treated with “Formulation 3” 2%.

[0120] FIG. 20. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 5 of the present document. This graph shows the results of weight loss in fruits throughout the preservation process: a) 15 days at 5° C., b) 44 days at 5° C., and c) 44 days at 5° C. and 5 days at 20° C.

[0121] FIG. 21. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 5 of the present document. This graph shows the results of the ripeness of the fruits after a preservation period of 34 days at 5° C., and of 1 to 10 days afterwards in which the fruit is stored at 20° C.

[0122] FIG. 22. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 5 of the present document. Columns “A” represents the control group, which are fruits that were not subjected to any preservation treatment. Columns “B” represent the fruits that were treated with DL255. Columns “C” represent the fruits that were treated with DL255 and Formulation 3. Columns “D” represent the fruits that were treated with Formulation 3. This graph shows the results of colour variation in fruits that were subjected to different treatments after a preservation period. This graph shows results for preservation periods of 44 days at 5° C., 44 days at 5° C. and a preservation period of 2 days at RT°, and 30 days at 5° C. and a preservation period of 5 days at RT°.

[0123] FIG. 23. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 5 of the present document. Image of the external appearance of a group of fruits that were assessed after 44 days of being preserved at 5° C. FIG. 23.1 shows the fruits that were not subjected to any preservation treatment. FIG. 23.2 shows the fruits that were treated with DL 255. FIG. 23.3 shows the fruits that were treated with DL 255 and “Formulation 3” 2%. FIG. 23.4 shows the fruits that were treated with “Formulation 3” 2%.

[0124] FIG. 24. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 5 of the present document. Image of the external appearance of a group of fruits that were assessed 44 days after preservation at 5° C. and a preservation period of 5 days at RT°. FIG. 24.1 shows the fruits that were not subjected to any preservation treatment. FIG. 24.2 shows the fruits that were treated with DL 255. FIG. 24.3 shows the fruits that were treated with DL 255 and “Formulation 3” 2%. FIG. 24.4 shows the fruits that were treated with “Formulation 3” 2%.

[0125] FIG. 25. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 6 of the present document. This graph shows the flesh firmness of three different groups of fruits: T0 are fruits to which preservation treatment has not been applied; T1, which are fruits treated with “Formulation 3” 2%; T2, are fruits treated with “Formulation 3” 5%. Said firmness was assessed after 30 days of storage at 0° C.

[0126] FIG. 26. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 6 of the present document. This graph shows the flesh firmness of three different groups of fruits: T0 are fruits to which preservation treatment has not been applied; T1, which are fruits treated with “Formulation 3” 2%; T2, are fruits treated with “Formulation 3” 5%. Said firmness was assessed after 30 days of storage at 0° C. and after 10 days at RT°.

[0127] FIG. 27. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 6 of the present document. This graph shows the flesh firmness of three different groups of fruits: T0 are fruits to which preservation treatment has not been applied; T1, which are fruits treated with “Formulation 3” 2%; T2, are fruits treated with “Formulation 3” 5%. Said firmness was assessed after 47 days of storage at 0° C.

[0128] FIG. 28. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 6 of the present document. This graph shows the flesh firmness of three different groups of fruits: T0 are fruits to which preservation treatment has not been applied; T1, which are fruits treated with “Formulation 3” 2%; T2, are fruits treated with “Formulation 3” 5%. Said firmness was assessed after 47 days of storage at 0° C. and after 10 days at RT°.

[0129] FIG. 29. Representation of the results of the study on the effectiveness of the formulation, object of the invention, as described in example 6 of the present document. This graph shows the flesh firmness of three different groups of fruits: T0 are fruits to which preservation treatment has not been applied; T1, which are fruits treated with “Formulation 3” 2%; T2, are fruits treated with “Formulation 3” 5%. Said firmness was assessed after 47 days of storage at 0° C. and after 15 days at RT°.

[0130] FIG. 30. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 6 of the present document. This graph shows the weight loss of three different groups of fruits: T0 are fruits to which preservation treatment has not been applied; T1, which are fruits treated with “Formulation 3” 2%; T2, are fruits treated with “Formulation 3” 5%. Said weight loss was assessed after 30 days of storage at 0° C.

[0131] FIG. 31. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 6 of the present document. This graph shows the weight loss of three different groups of fruits: T0 are fruits to which preservation treatment has not been applied; T1, which are fruits treated with “Formulation 3” 2%; T2, are fruits treated with “Formulation 3” 5%. Said weight loss was assessed after 30 days of storage at 0° C. and after 10 days at RT°.

[0132] FIG. 32. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 6 of the present document. This graph shows the weight loss of three different groups of fruits: T0 are fruits to which preservation treatment has not been applied; T1, which are fruits treated with “Formulation 3” 2%; T2, are fruits treated with “Formulation 3” 5%. Said weight loss was assessed after 47 days of storage at 0° C. and after 10 days at RT°.

[0133] FIG. 33. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 6 of the present document. This graph shows the firmness of the columella of three different groups of fruits: T0 are fruits to which preservation treatment has not been applied; T1, which are fruits treated with “Formulation 3” 2%; T2, are fruits treated with “Formulation 3” 5%. Said firmness was assessed after 30 days of storage at 0° C.

[0134] FIG. 34. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 6 of the present document. This graph shows the firmness of the columella of three different groups of fruits: T0 are fruits to which preservation treatment has not been applied; T1, which are fruits treated with “Formulation 3” 2%; T2, are fruits treated with “Formulation 3” 5%. Said firmness was assessed after 30 days of storage at 0° C. and after 10 days at RT°.

[0135] FIG. 35. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 6 of the present document. This graph shows the firmness of the columella of three different groups of fruits: T0 are fruits to which preservation treatment has not been applied; T1, which are fruits treated with “Formulation 3” 2%; T2, are fruits treated with “Formulation 3” 5%. Said firmness was assessed after 47 days of storage at 0° C.

[0136] FIG. 36. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 6 of the present document. This graph shows the firmness of the columella of three different groups of fruits: T0 are fruits to which preservation treatment has not been applied; T1, which are fruits treated with “Formulation 3” 2%; T2, are fruits treated with “Formulation 3” 5%. Said firmness was assessed after 30 days of storage at 0° C. and after 10 days at RT°.

[0137] FIG. 37. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 7 of the present document. Image of a longitudinal vision of the fruits that were storage 19 days of storage at 0° C., and 1 day at 10° C. and 15 days at 17-18° C. FIG. 37.1 shows the fruits that were treated with formulation 4 in combination with further additives. FIG. 37.2 shows the fruits that were not treated (Control group).

[0138] FIG. 38. Representation of the results of the study on the effectiveness of the method, object of the invention, as described in example 7 of the present document. Image of a transversal cross section of the fruits that were storage 19 days of storage at 0° C., and 1 day at 10° C. and 15 days at 17-18° C. FIG. 38.1 shows the fruits that were not treated (Control group). FIG. 38.2 shows the fruits that were treated with formulation 4 in combination with further additives.

EXAMPLES

[0139] For the purpose of contributing to a better understanding of the invention, and in accordance with a practical embodiment thereof, this description is accompanied by a series of examples constituting an integral part of the same, by way of illustration and never limiting the invention.

Example 1: Study of the Effectiveness of the Formulation 3 in Delaying Scald in Pome Fruit

[0140] A study was carried out to evaluate different fruit preservation alternatives, the majority of which were based on the formulation 3 preparation, alone or in combination with different additives, DPA and ethoxyquin to control scald.

[0141] The treatments tested were the following:

[0142] Formulation 3 diluted to 2% (v/v) was applied by immersing a total of 1800 kg of Granny Smith apples. Said fruits had been picked early and then preserved for 6 months in a Controlled Atmosphere (CA) and Normal Cold (NC). CA and NC, 0.5° C., 90-9% Relative Humidity (RH)

[0143] The following properties were evaluated in each of the storage conditions:

TABLE-US-00008 TABLE 8 Properties evaluated during the testing of formulation 3. Normal Cold (NC) after 2, Controlled Atmosphere (CA) 4 and 6 months of storage after 4 and 6 months of storage Appearance (Scald) Appearance (Scald) Physiology and quality at Physiology and quality at 0.10 and 20° C. 0.10 and 20° C. Respiration rate Respiration rate Production of ethylene Production of ethylene Colour of the flesh and skin Colour of the flesh and skin Firmness Firmness Content in soluble solids Content in soluble solids Acidity Acidity Weight loss Weight loss

[0144] A sampling and continuous analysis of each of the laboratory chambers in which the trial was carried out was performed.

Conclusions

[0145] From the results obtained in the present study, it is concluded that treatment with formulation 3 is the best treatment to maintain good quality of the apples and slow down the development of surface scald.

Example 2: Study of the Effectiveness of Formulation 1 in a Post-Harvest Treatment

[0146] In the present study of effectiveness, formulation 1, as it is described in table 4 of the present application, was applied in 4 facilities, wherein 4 post-harvest treatments were applied to fruit, using said formulation in different concentrations and fruit in different conditions.

2. A—Factory 1 (Lleida, Spain):

[0147] Methodology:

[0148] 0.2% (v/v) of formulation 1 was applied to pears in the basin of an unloader on a production line of the factory when they were removed from the chamber. The fruit had been previously treated with 1-methylcyclopropane (1-MCP) and the control sample showed significant problems due to friction on the line and physiological disorders and scald caused by blows and friction on the line and in the brushes.

[0149] After the week of treatment, the following results were observed: [0150] Control without Post-preservation treatment: >30% damages due to friction on the line. [0151] Fruit treated in the unloader with 0.2%: <10% damages due to friction on the line.

[0152] As a result of the application of the treatment, an improvement in both the protection of the fruit and its shine was observed, and in particular, it was observed that damages caused by friction were significantly reduced by more than 50% and, to the same extent, the fruit had a shine that gave it a better commercial appearance.

2. B—Factory 2 (Lleida, Spain):

[0153] Methodology:

[0154] The formulation 1 was applied in a proportion of 3 litres/1000 of water (0.3% (v/v)) in the drencher to the Blanquilla pear coming from a controlled atmosphere (CA) chamber. The fruit had been treated prior to preservation with coatings to delay the occurrence of scald during cold storage.

[0155] After the week of treatment, the following results were observed: [0156] Control without Post-preservation treatment: >30% signs of scald [0157] Fruit treated in the drencher with 0.3% formulation 1: <5% signs of scald. [0158] After two weeks, the treated fruit also began to show significant signs of scald.

Conclusions

[0159] The treatment with the formulation 1 manages to delay the appearance of scald for several days after the fruit leaves the CA cold storage. This is significant because after preservation, there is a sales period for fruit during which the fruit is stored in a conventional cold chamber and when the post-preservation development of scald begins, producing a large amount of damage caused by scald at that time. Treatment with the formulation 1 has demonstrated that it delays the development of scald for several days, which could be the period needed for sale, such that damage caused by scald in this process is reduced and the sales period is extended. It is important to take into account that this extended period for post-preservation sale is dependent on the greater or lesser sensitivity of the fruit to scald, the appearance of scald being delayed by less or more days, respectively.

2. C—Factory 3 (Lleida, Spain):

[0160] Methodology:

[0161] The formulation 1 was applied in a proportion of 3.5 litres/1000 of water (0.35% v/v) to the directly picked Limonera and Carmen pear in the basin of an unloader on a production line of the factory when they were removed from the chamber.

[0162] After the week of treatment, the following results were observed: [0163] Control without Post-preservation treatment: >30% of physiological disorders due to friction [0164] Fruit treated in the unloader with 0.35% formulation 1: <20% physiological disorders due to friction and a very good shine are produced.

[0165] When assessing the results obtained from this trial, it was taken into account that the brushes involved in the process were very stiff and had dry remains, such that reducing damages due to friction could not be optimized.

Conclusions

[0166] The treatment improved the appearance and shine of the fruit; however, damages due to friction were not reduced as effectively as in other trials due to the poor state of the brushes. Therefore, it is necessary to pay attention to the state of the brushes before applying the treatments. Despite these poor conditions, an improvement in the appearance and state of the fruit was observed.

2. D—Factory 4 (Zaragoza, Spain):

[0167] Methodology:

[0168] The formulation 1 was applied in a dosage of 3.5 litres/1000 of water (0.35% (v/v)) to a very old Conference pear coming from CA, which had already been on sale for a month, in a water unloader, such that the intended effect of the treatment was basically that of improving its commercial appearance. Due to the ageing of the fruit, a reliable study on the reduction of physiological disorders due to friction could not be expected, even more so in the case of this factory, with an old production line in not very good conditions, which continuously struck and rubbed against the fruit.

[0169] After the week of treatment, the following results were observed:

The application of the treatment improved the commercial state of the fruit, giving it shine and improving its appearance, such that the improvements of the application were evident. Regarding control of the physiological disorders, also known as scald, due to friction, it was also observed that its reduction was not as significant as expected.

Conclusions

[0170] The application of formulation 1 during the sales period after cold storage, even in the case of fruit with a long post-preservation time, and in a state that is not good enough, is beneficial for improving its commercial aspect, especially for making it healthier and shinier so that it is more marketable.

Example 3: Study of the Effectiveness of Formulation 2 in a Post-Harvest Treatment

3. A—Factory 5 (Lleida, Spain):

[0171] Methodology:

[0172] In the present study of effectiveness, formulation 2 which contains Sunflower lecithin described in table 5 of the present application, was applied in a facility where a post-harvest treatment was carried out on pears using said formulation in a concentration of 0.4% (v/v) following its removal from the chamber in controlled atmosphere (CA) and before entering normal atmosphere (NA), then spending approximately 20 days in the NA on the production line. This study was carried out to verify 1) the delay in the appearance of physiological scald when passing from CA to NA and 2) to verify the effectiveness in controlling scald due to friction on the line and maintaining the good appearance and marketability thereof, after passing through CA, then through NA and making the fruit marketable.

[0173] The results obtained were excellent, as shown in the photographs below:

[0174] Pears of the Blanquilla variety were treated in the drencher with the formulation 2 (with sunflower lecithin) after 9 months of cold storage in a controlled atmosphere (CA) and then were introduced into a normal atmosphere (NA) chamber in order to proceed with their progressive sale. After approximately 20 days in NA, the fruit had a healthy appearance without symptoms of physiological scald. The treatment was carried out after it had been removed from the CA chamber and before it was introduced into the NA chamber. As the fruit was marketed, the presence/absence of physiological scald was first assessed when removed from the NA. Later, the fruit was prepared and the damages due to friction scald, as well as the appearance and health of the fruit after being marketed, were evaluated.

[0175] It was possible to verify that:

[0176] 1.—The fruit treated with formulation 2, showed effectiveness in delaying the appearance of physiological scald, since symptoms thereof were not evident (see FIGS. 1 and 2). Likewise, the fruit had a good appearance and was healthy with a natural shine, a characteristic provided by the coating.

[0177] 2.—After preparing the fruit, significant losses caused by friction scald were not evident. Likewise, the fruit had a healthy appearance and a natural shine that made it very marketable (see FIG. 3).

[0178] In conclusion, the post-harvest application of formulation 2 made with sunflower lecithin, has shown effectiveness in:

[0179] 1.—Delaying the appearance of symptoms of physiological scald after changing from storage in the controlled atmosphere, CA, to storage in the normal atmosphere, NA.

[0180] 2. It has shown effectiveness in significantly reducing (in this case, almost completely reducing) damages caused by friction scald after preparation.

[0181] 3.—The formulation provides a healthy appearance and a natural shine that increases its marketability.

Example 4: Study of the Effectiveness of Formulation 3 in a Post-Harvest Treatment for Plums (Chile)

[0182] A comparative study with various treatments of formulation 3 was carried out to determine the effectiveness of the formulation, object of the invention, in a facility where a post-harvest treatment was carried out on plums. In order to evaluate said effectiveness, a group of fruit (called a control group), to which no type of coating is applied, were storage in the same conditions.

[0183] The treatments applied were the following:

TABLE-US-00009 TABLE 9 Treatment and form of application during the testing of formulation 3. Treatment Application Decco Lustr 255 1 L Wax/5000 Kg fruit “Formulation 3” 2% 800 cc/Bins “Formulation 3” 5% 800 cc/Bins

[0184] Decco Lustr 255 is a vegetable oil-based wax.

[0185] Methodology

[0186] The treatments described in the previous section were applied to several groups of fruit, and assessments were made on weight loss (see FIG. 7) and on scald on both the outer appearance as well as the inner appearance (see FIGS. 8, 9, 10, 11, 12, 13 and 14), by means of cross sections. Said assessments were made at various times during the preservation period: [0187] 30 days of preservation at 0° C., [0188] the subsequent 7 days being subjected to room temperature (RT°), after being preserved at 0° C. during a previous period of 30 days, [0189] 55 days of preservation at 0° C., and [0190] the subsequent 7 days being subjected to room temperature (RT°), after being preserved at 0° C. during a previous period of 55 days,

[0191] The room temperature (RT°) of all cases is 20° C.

[0192] Results

[0193] As may be seen in the graph on weight loss, the fruit treated with formulation 3 in a concentration of 2% (v/v) and 5% (v/v) showed less weight loss and better external appearance and flesh preservation.

Conclusions

[0194] The formulation 3 which was applied at both 2% and 5% had good control over dehydration.

[0195] The formulation 3 preparation applied at 2% shows control over dehydration which is slightly better than the 5% dosage in the evaluation at 30 days in cold storage, decreasing the difference in the evaluation at 55 days. Likewise, the longer the assessment at room temperature, the smaller the difference.

[0196] Treatments with formulation 3 preserve the bloom which is the natural wax of fruit, thus giving it a better commercial and natural appearance despite being coated with the dilution of the preparation.

[0197] Therefore, the formulation 3 has demonstrated good qualities in preserving plums.

Example 5: Trial on the Coating of Avocados (Chile)

[0198] Methodology

[0199] A comparative study with various treatments of formulation 3 was carried out to determine the effectiveness of the formulation, object of the invention, in a facility where a post-harvest treatment was carried out on avocados. In order to evaluate said effectiveness, a group of fruit (called a control group), to which no type of coating is applied, were storage in the same conditions.

[0200] The treatments applied were the following:

TABLE-US-00010 TABLE 10 Treatment and form of application the during the testing of formulation Treatment Application Decco Lustr 255 1 L Wax/6000 Kg fruit Decco Lustr 255 + 1 L Wax/4500 Kg fruit + “Formulation 3” 2% “Formulation 3” 2% “Formulation 3” 2% 4500 Kg fruit

[0201] The fruit to which Decco Lustr 255+“Formulation 3” in a concentration of 2% (v/v) was applied consisted in the application of Decco Lustr 225 to 450 kg of fruit, and then applying a treatment of 2% of Formulation 3.

[0202] Methodology

[0203] The treatments described in the previous section were applied to various groups of fruit and assessments were made on weight loss (see FIGS. 15 and 20) at various times during the preservation period: [0204] 15 days at 5° C., [0205] 30 days at 5° C., [0206] 4 days at 20° C., after a previous period of 30 days at 5° C., and [0207] 7 days at 20° C., after a previous period of 30 days at 5° C.

[0208] And another assessment of weight loss after: [0209] 15 days at 5° C., [0210] 44 days at 5° C., and [0211] 5 days at 20° C., after a previous period of 30 days at 5° C.

[0212] Furthermore, the dispersion of fruit ripeness (see FIGS. 16 and 21) is assessed after a preservation period of 31 days at 5° C., and during the subsequent 1 to 10 days when the fruit is stored at 20° C. The same assessment was also made after 31 days at 5° C., and during the subsequent 1 to 10 days when the fruit is stored at 20° C.

[0213] On the other hand, the colour change (see FIGS. 17 and 22) after preservation periods of 31 days at 5° C.; 30 days at 5° C. and 4 days at 20° C. (RT°); and 30 days at 5° C. and 7 days at 20° C. (RT°) was assessed. In addition, the state of the fruit after periods of 44 days at 5° C.; 44 days at 5° C. and 2 days at 20° C. (RT°); and 44 days at 5° C. and 5 days at 20° C. (RT°) was assessed.

[0214] The outer appearance and the state of the flesh of the avocados were also assessed by means of a cross section at various times during the preservation period (see FIGS. 18, 19, 23 and 24).

[0215] Results:

[0216] The application of the formulation, object of the invention, has reduced weight loss, improved internal and external appearance, and has also considerably increased commercial life.

Conclusions

[0217] The formulation 3 demonstrated good properties in reducing weight loss, maintaining firmness, reducing internal and external browning, homogenization in colour ripeness, and ultimately, in improving the appearance and marketability of avocados.

[0218] Therefore, the formulation 3 is a good alternative to extend the commercial life of avocados.

Example 6: Trial of the Coating on Kiwis (Chile)

[0219] A comparative study with various treatments of formulation was carried out to determine the effectiveness of the formulation, object of the invention, in a facility where a post-harvest treatment was carried out on kiwis. The treatments applied were the following:

[0220] T0: Which is a control group of fruit to which no type of coating is applied, were storage in the same conditions.

[0221] T1: formulation 3 diluted to 2% (v/v) was applied

[0222] T2: formulation 3 diluted to 5% (v/v) was applied

[0223] The 3 treatments described were applied by immersing a total of 1800 kg of kiwi.

[0224] Methodology

[0225] The flesh firmness was assessed through the “LB-F” index (see FIGS. 25 to 29) which measures the resistance of the fruit to being pierced by a 5/16-inch steel tip (8 mm plunger). This index correlates fruit ripeness with the resistance to piercing by said needle, which is called a penetrometer. Said measurements are made at the following periods of fruit preservation: [0226] 30 days of storage at 0° C., [0227] 30 days of storage at 0° C., and 10 days at 20° C. [0228] 47 days of storage at 0° C., [0229] 47 days of storage at 0° C., and 10 days at 20° C. [0230] 47 days of storage at 0° C., and 15 days at 20° C.

[0231] Furthermore, assessments were made on the percentage of weight loss (see FIGS. 30 to 32). Said measurements are made at the following periods of fruit preservation: [0232] 30 days of storage at 0° C., [0233] 30 days of storage at 0° C., and 10 days at 20° C. [0234] 47 days of storage at 0° C., and 10 days at 20° C.

[0235] Furthermore, assessments were made on the firmness of the columella (see FIGS. 33 to 36). Said measurements are made at the following periods of fruit preservation: [0236] 30 days of storage at 0° C., [0237] 30 days of storage at 0° C., and 10 days at 20° C. [0238] 47 days of storage at 0° C., [0239] 47 days of storage at 0° C., and 10 days at 20° C.

Results and Conclusions

[0240] Formulation 3 has demonstrated very good properties in controlling weight loss, maintaining firmness, and most importantly, maintaining firmness of the columella (white part of the kiwi flesh), which has proven to be a good treatment to extend the commercial life of kiwis.

[0241] On average, the dosage of 2% seems to be the one recommended for this fruit.

Example 7: Trial of the Formulation 4 on Melons. Factory in Onda (Castellón, Spain)

[0242] A comparative study with various treatments of formulation was carried out to determine the effectiveness of the formulation, object of the invention, in a facility where a post-harvest treatment was carried out on melons. The treatments applied were the following:

[0243] T1: Formulation 4 diluted to 10% (v/v) in combination with Cinnamaldehyde 30% diluted to 0.8% (v/v) were applied

[0244] T2: Formulation 4 diluted to 10% (v/v) in combination with Cinnamaldehyde 30% diluted to 0.8% (v/v) and Potassium Phosphite 45% diluted to 0.4% (v/v) were applied

[0245] T3: Formulation 4 diluted to 10% (v/v) in combination with Imazalil (as sulphate) 7.5% diluted to 0.4% (v/v) were applied

[0246] T4: This is a control group of fruit to which water was applied

[0247] Methodology

[0248] The 4 treatments described were applied by drenching, with 1000 litres of solution with 10% of dilution of formulation 4 to a total of 60.000 kg of melons. After said treatments, the fruit is stored in two different conditions of length and temperature: [0249] 19 days of storage at 20° C., [0250] 19 days of storage at 0° C., and 1 day at 10° C. and 15 days at 17-18° C.

[0251] At the end of both storage periods, the following parameters of the appearance of the skin of the fruit were measured: [0252] Percentage of Decay (%): This is the percentage relating to rotten fruit, and [0253] Percentage of Efficacy (%): This is the measure of the efficacy of each treatment. These values are calculated by the Abbot formula: ((% Decay of the group control−% Decay of the treatment)/(% Decay of the group control))×100.

[0254] Furthermore, at the end of the second storage, the following quality parameters were measured: [0255] Soluble Solids Contained (SSC) (° Brix): This parameter measures the amount of sugars comprised in fruits, and it is measured by refractometer. The higher the value is, the more the fruit is mature [0256] Total Acidity (TA) valorated with NaOH 0.1N (g citric/100 ml juice). This parameter measures the acidity of the acid which is present in fruit in a majority portion. [0257] Maturity Index (MI) which is an index calculated with the relationship between ° Brix/Acidity [0258] Max. Compression by penetrometer. It is the measurement of firmness by means of a penetrometer. A mayor value corresponds with a less ripe fruit.

[0259] Results:

[0260] The melons that were treated with treatments 1, 2 and 3 did not shown brown specks at the end of the storage (see FIGS. 37.1 and 37.2). Additionally, the appearance of the pulp of the treated melons was clearly better than those that were not treated (see FIGS. 38.1 and 38.2).

[0261] Additionally, the results of this assessment the appearance of the skin of the fruit are resumed in the following table:

TABLE-US-00011 TABLE 11 Results of the efficacy for each treatment of the present study and for each period of preservation. 19 days at 20° C. + 1 day 19 days at 20° C. at 10° C. + 15 days at 17-18° C. Treatment Decay (%) Efficacy (%) Decay (%) Efficacy (%) T1 3.1 67 34.4 — T2 3.1 67 10.6 — T3 0 100 9.3 71.1 T4 9.4 — 31.2 —

[0262] Finally, the results obtained for the quality parameters measured in the present study were:

TABLE-US-00012 TABLE 12 Quality parameters measured in the present study. SSC TA (g Max. Compression load by Treatment (° Brix) citric/100juice) MI penetrometer (Kg) T1 11.5 0.1536 74.87 1.25 T2 12.0 0.1408 85.23 1.40 T3 11.3 0.1920 58.85 1.55 T4 12.1 0.1408 85.94 1.35

CONCLUSIONS

[0263] Application of formulation 4 in melons, has demonstrated the following advantages at the end of cold storage:

[0264] 1.—Delay aging and senescence, and better firmness, as it is shown in quality parameters evaluated at the end of storage

[0265] 2.—Better aspect and reduction of oxidation of fruits, as can be sawn in the pictures attached. Fruits treated has maintained freshness whereas fruit of control with no treatment practically have lost all their commercial properties.

[0266] 3.—Mixing with fungicides have controlled decay development of the fruits.