ES2660010B1 - FORMULATION OF COATING FOR CONTROL OF POWER IN POST-HARVEST OF CITRUS - Google Patents
FORMULATION OF COATING FOR CONTROL OF POWER IN POST-HARVEST OF CITRUS Download PDFInfo
- Publication number
- ES2660010B1 ES2660010B1 ES201631223A ES201631223A ES2660010B1 ES 2660010 B1 ES2660010 B1 ES 2660010B1 ES 201631223 A ES201631223 A ES 201631223A ES 201631223 A ES201631223 A ES 201631223A ES 2660010 B1 ES2660010 B1 ES 2660010B1
- Authority
- ES
- Spain
- Prior art keywords
- formulation
- citrus
- hydroxytyrosol
- chitosan
- control
- 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.)
- Expired - Fee Related
Links
- 235000020971 citrus fruits Nutrition 0.000 title claims abstract description 18
- 241000207199 Citrus Species 0.000 title claims abstract description 16
- 238000003306 harvesting Methods 0.000 title claims abstract description 8
- 239000000203 mixture Substances 0.000 title claims description 27
- 238000009472 formulation Methods 0.000 title claims description 20
- 238000000576 coating method Methods 0.000 title description 6
- 239000011248 coating agent Substances 0.000 title description 4
- JUUBCHWRXWPFFH-UHFFFAOYSA-N Hydroxytyrosol Chemical compound OCCC1=CC=C(O)C(O)=C1 JUUBCHWRXWPFFH-UHFFFAOYSA-N 0.000 claims abstract description 28
- 229920001661 Chitosan Polymers 0.000 claims abstract description 22
- 230000002538 fungal effect Effects 0.000 claims abstract description 17
- 235000003248 hydroxytyrosol Nutrition 0.000 claims abstract description 14
- 229940095066 hydroxytyrosol Drugs 0.000 claims abstract description 14
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 11
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 10
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 10
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 10
- 239000008199 coating composition Substances 0.000 claims abstract description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 241000233866 Fungi Species 0.000 claims description 7
- 239000000839 emulsion Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 241000117537 Pythium sp. BP-2008a Species 0.000 claims description 3
- 210000002421 cell wall Anatomy 0.000 claims description 3
- 239000003995 emulsifying agent Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 2
- 238000007865 diluting Methods 0.000 claims description 2
- 244000248349 Citrus limon Species 0.000 claims 1
- 244000131522 Citrus pyriformis Species 0.000 description 7
- 150000001875 compounds Chemical class 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 229930014626 natural product Natural products 0.000 description 3
- PZBPKYOVPCNPJY-UHFFFAOYSA-N 1-[2-(allyloxy)-2-(2,4-dichlorophenyl)ethyl]imidazole Chemical compound ClC1=CC(Cl)=CC=C1C(OCC=C)CN1C=NC=C1 PZBPKYOVPCNPJY-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 239000005795 Imazalil Substances 0.000 description 2
- 240000007817 Olea europaea Species 0.000 description 2
- 230000000845 anti-microbial effect Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229960002125 enilconazole Drugs 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 230000000855 fungicidal effect Effects 0.000 description 2
- 239000000417 fungicide Substances 0.000 description 2
- 230000001408 fungistatic effect Effects 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- KJPRLNWUNMBNBZ-QPJJXVBHSA-N (E)-cinnamaldehyde Chemical compound O=C\C=C\C1=CC=CC=C1 KJPRLNWUNMBNBZ-QPJJXVBHSA-N 0.000 description 1
- 244000027711 Brettanomyces bruxellensis Species 0.000 description 1
- 235000000287 Brettanomyces bruxellensis Nutrition 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 208000004262 Food Hypersensitivity Diseases 0.000 description 1
- 241000725303 Human immunodeficiency virus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000002725 Olea europaea Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000002009 allergenic effect Effects 0.000 description 1
- 230000000843 anti-fungal effect Effects 0.000 description 1
- 229940121375 antifungal agent Drugs 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229940117916 cinnamic aldehyde Drugs 0.000 description 1
- KJPRLNWUNMBNBZ-UHFFFAOYSA-N cinnamic aldehyde Natural products O=CC=CC1=CC=CC=C1 KJPRLNWUNMBNBZ-UHFFFAOYSA-N 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000020932 food allergy Nutrition 0.000 description 1
- 230000002650 habitual effect Effects 0.000 description 1
- 150000002460 imidazoles Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003641 microbiacidal effect Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 238000011514 vinification Methods 0.000 description 1
- 239000000341 volatile oil Substances 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
- A23B7/14—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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
Formulación de recubrimiento para el control de la podredumbre en post-cosecha de cítricos que comprende, al menos, quitosano fúngico, hidroxitirosol y menta piperita.Coating formulation for the control of post-harvest citrus rot that includes at least fungal chitosan, hydroxytyrosol and peppermint.
Description
55
1010
15fifteen
20twenty
2525
3030
3535
FORMULACIÓN DE RECUBRIMIENTO PARA EL CONTROL DE LA PODREDUMBRE ENFORMULATION OF COATING FOR THE CONTROL OF POWER IN
POST-COSECHA DE CÍTRICOSPOST-HARVEST OF CITRUS
DESCRIPCIÓNDESCRIPTION
Sector de la técnicaTechnical sector
La presente invención se encuadra dentro de la industriaThe present invention fits within the industry
agroalimentaria y se refiere a la aplicación como recubrimiento de una formulación a base de quitosano fúngico, hidroxitirosol y menta piperita como materias activas con capacidad fúngica para el control de la podredumbre verde y azul en post-cosecha de cítricos, especialmente limones.Agrifood and refers to the application as a coating of a formulation based on fungal chitosan, hydroxytyrosol and peppermint as active materials with fungal ability to control green and blue rot in post-harvest citrus, especially lemons.
Estado de la técnicaState of the art
A lo largo de los años se han utilizado diferentes métodos para controlar los ataques fúngicos en los almacenes de distribución de cítricos. Las formulaciones elaboradas a base de compuestos de síntesis son extensamente utilizadas en la industria citrícola para el control de la enfermedad, aunque la tendencia actual en la industria alimentaria indica una preocupación creciente en cuanto a seguridad y salud, así como un mayor compromiso con el medio ambiente. Actualmente el uso de los imidazoles está muy extendido en la lucha contra este tipo de microorganismos.Over the years, different methods have been used to control fungal attacks in citrus distribution warehouses. Formulations made from synthetic compounds are widely used in the citrus industry for disease control, although the current trend in the food industry indicates a growing concern in terms of safety and health, as well as a greater commitment to the environment. ambient. Currently the use of imidazoles is widespread in the fight against this type of microorganisms.
Así pues, resulta conocido el documento ES 2439616 que describe una formulación de recubrimiento que comprende, al menos, un aldehído o fenol de origen vegetal con actividad fungiestática, preferiblemente cinamaldehído y un aditivo alimentario fungiestático para controlar enfermedades de post-cosecha en frutas y hortalizas, preferiblemente cítricos.Thus, it is known document ES 2439616 which describes a coating formulation comprising at least one aldehyde or phenol of plant origin with fungistatic activity, preferably cinnamaldehyde and a fungistatic food additive for controlling post-harvest diseases in fruits and vegetables , preferably citrus.
Los recubrimientos a base de quitosano de origen animal (principalmente citoexqueletos de invertebrados como cangrejos) hanChitosan-based coatings of animal origin (mainly invertebrate cytoexkeletons such as crabs) have
55
1010
15fifteen
20twenty
2525
3030
3535
sido ampliamente estudiados como recubrimientos en frutas y hortalizas. Además, se ha comprobado su capacidad antimicrobiana usado como conservante en alimentos y bebidas pero teniendo en cuenta su procedencia a partir de crustáceos y, dada la posibilidad de alergias alimentarias, se decidió experimentar con un compuesto similar pero con procedencia vegetal. Este tipo de quitosano procede de la pared celular del hongo Arpergillus Niger.been widely studied as coatings in fruits and vegetables. In addition, its antimicrobial capacity used as a preservative in foods and beverages has been verified but taking into account its origin from crustaceans and, given the possibility of food allergies, it was decided to experiment with a similar compound but with plant origin. This type of chitosan comes from the cell wall of the Arpergillus Niger fungus.
Un ejemplo de este tipo de quitosano es el producto con denominaciónAn example of this type of chitosan is the product with denomination
comercial "NO BRETT INSIDE" comercializado bajo esta denominación por los laboratorios KITOZYME y LALLEMAND para su uso en vino (
http://www.scottlab.com/products-129.aspx).commercial "NO BRETT INSIDE" marketed under this name by the laboratories KITOZYME and LALLEMAND for use in wine (
http://www.scottlab.com/products-129.aspx).
Se ha descrito en el estado del arte actividad fungicida de este tipo de quitosano contra Brettanomyces Bruxellensis en el vino. Esta levadura se desarrolla en cualquier etapa de fabricación del vino, especialmente en la fase de crianza. Es fácil de usar, biodegradable, no tóxico, no alergénico y ha sido aprobado por la OIV (Organización Internacional del Vino) en julio de 2009 y por la Unión Europea en diciembre de 2012 como una nueva práctica en el código enológico.Fungal activity of this type of chitosan against Brettanomyces Bruxellensis in wine has been described in the state of the art. This yeast develops at any stage of winemaking, especially in the aging phase. It is easy to use, biodegradable, non-toxic, non-allergenic and has been approved by the OIV (International Wine Organization) in July 2009 and by the European Union in December 2012 as a new practice in the wine code.
Sin embargo, en el estado de la técnica no se describe ninguna formulación de quitosano fúngico para luchar contra la podredumbre en cítricos y, especialmente, la podredumbre en limones.However, in the state of the art no formulation of fungal chitosan to fight against citrus rot and, especially, rot in lemons is described.
Descripción de la invenciónDescription of the invention
Es un objeto de la presente invención una formulación de recubrimiento para el control de la podredumbre en post-cosecha de cítricos que comprende, al menos, quitosano fúngico, hidroxitirosol y menta piperita. En una realización particular, el quitosano fúngico es un quitosano que procede de la pared celular del hongo Arpergillus Niger.An object of the present invention is a coating formulation for the control of post-harvest citrus rot comprising at least fungal chitosan, hydroxytyrosol and peppermint. In a particular embodiment, the fungal chitosan is a chitosan that comes from the cell wall of the Arpergillus Niger fungus.
En un segundo objeto de la invención un procedimiento de obtención de la formulación indicada que comprende una primera etapa de diluirIn a second object of the invention a method of obtaining the indicated formulation comprising a first step of diluting
55
1010
15fifteen
20twenty
2525
3030
3535
quitosano fúngico en agua mediante agitación continua y adición de ácido láctico; mezclar hidroxitirosol, menta piperita y un emulgente en agitación continua; y una vez formada la emulsión, se incorpora a la mezcla de quitosano fúngico hasta la total disolución de la mezcla con la emulsión de hidroxitirosol.fungal chitosan in water by continuous stirring and addition of lactic acid; mix hydroxytyrosol, peppermint and an emulsifier in continuous stirring; and once the emulsion has been formed, it is incorporated into the fungal chitosan mixture until the solution is completely dissolved with the hydroxytyrosol emulsion.
Es otro objeto de la invención el uso de la formulación indicada para tratar al menos un producto cítrico. En una realización particular, dicho producto cítrico es el limón.It is another object of the invention to use the indicated formulation to treat at least one citrus product. In a particular embodiment, said citrus product is lemon.
Finalmente, es otro objeto de la invención aplicar la formulación de recubrimiento sobre el producto post-cosecha mediante una técnica seleccionada entre inmersión, ducha tipo drencher o espray en línea.Finally, it is another object of the invention to apply the coating formulation on the post-harvest product by a technique selected from immersion, drencher type shower or in-line spray.
A lo largo de la descripción y las reivindicaciones la palabra "comprende" y sus variantes no pretenden excluir otras características técnicas, aditivos, componentes o pasos. Para los expertos en la materia, otros objetos, ventajas y características de la invención se desprenderán en parte de la descripción y en parte de la práctica de la invención. Los siguientes ejemplos y dibujos se proporcionan a modo de ilustración, y no se pretende que restrinjan la presente invención. Además, la presente invención cubre todas las posibles combinaciones de realizaciones particulares y preferidas aquí indicadas.Throughout the description and the claims the word "comprises" and its variants are not intended to exclude other technical characteristics, additives, components or steps. For those skilled in the art, other objects, advantages and features of the invention will be derived partly from the description and partly from the practice of the invention. The following examples and drawings are provided by way of illustration, and are not intended to restrict the present invention. In addition, the present invention covers all possible combinations of particular and preferred embodiments indicated herein.
Exposición de un modo detallado de realización de la invenciónStatement of a detailed embodiment of the invention
El objeto de la presente invención está basado en la aplicación mediante inmersión o duchas tipo drencher o espray en línea de una formulación a base de compuestos naturales con capacidad antifúngica sobre cítricos después de su recolección para controlar el desarrollo de los hongos P.Digitatum y P.Itallicum responsables de la podredumbre verde y azul respectivamente.The object of the present invention is based on the application by dipping or drencher-type showers or in-line spray of a formulation based on natural compounds with antifungal capacity on citrus fruits after their collection to control the development of P.Digitatum and P fungi .Itallicum responsible for green and blue rot respectively.
Los principios activos responsables de la capacidad fungicida son el quitosano de origen fúngico, por ejemplo, el producto comercializado como NO BRETT INSIDE® por la firma LALLEMAND®. El segundo principioThe active substances responsible for fungicidal capacity are chitosan of fungal origin, for example, the product marketed as NO BRETT INSIDE® by the firm LALLEMAND®. The second principle
55
1010
15fifteen
20twenty
2525
3030
3535
activo es el hidroxitirosol procedente del olivo y aceite esencial de hierbabuena (menta piperita). La sinergia de estos compuestos ha demostrado un control de la podredumbre similar al efectuado con otro tipo de fungicidas de uso habitual y origen sintético basados en el imazalil (ver, por ejemplo, el documento ES2439616).Active is hydroxytyrosol from the olive and peppermint essential oil (peppermint peppermint). The synergy of these compounds has demonstrated a rot control similar to that carried out with other types of fungicides of habitual use and synthetic origin based on imazalil (see, for example, document ES2439616).
El desarrollo de resistencias y, sobre todo, la acumulación de residuos tóxicos en la corteza de los cítricos hace necesaria la aplicación de productos naturales fácilmente biodegradables.The development of resistance and, above all, the accumulation of toxic residues in the citrus bark makes the application of easily biodegradable natural products necessary.
La novedad de esta formulación es la utilidad de este tipo de producto (quitosano fúngico) para luchar contra la podredumbre de los cítricos y, preferentemente, del limón, utilidad que hasta la fecha es desconocida en el estado del arte.The novelty of this formulation is the usefulness of this type of product (fungal chitosan) to fight against the rot of citrus and, preferably, lemon, a utility that to date is unknown in the state of the art.
La formulación incluye otros ingredientes, como el hidroxitirosol, que tampoco ha sido descrito para su uso en formulaciones como la preconizada en la presente invención.The formulation includes other ingredients, such as hydroxytyrosol, which has also not been described for use in formulations such as that recommended in the present invention.
El hidroxitirosol es un producto natural que procede del olivo (
https://es.wikipedia.org/wiki/Hidroxitirosol) y que se ha empleado como gel microbicida contra el virus del sida (WO2011067302) con características antioxidantes y microbianas demostradas en el estado del arte.Hydroxytyrosol is a natural product that comes from the olive tree (
https://es.wikipedia.org/wiki/Hydroxytyrosol) and which has been used as a microbicidal gel against the AIDS virus (WO2011067302) with antioxidant and microbial characteristics demonstrated in the state of the art.
Finalmente, el último componente activo de la formulación es la hierbabuena cuya actividad antimicrobiana está ampliamente descrita en el estado de la técnica.Finally, the last active component of the formulation is peppermint whose antimicrobial activity is widely described in the state of the art.
Ej emploExample
Para el desarrollo de la fórmula se realizaron ensayos con limones para probar su efectividad. Se inocularon limones con los hongos responsables de la podredumbre (hongos P.Digitatum y P.Itallicum responsables de la podredumbre verde y azul respectivamente) y seFor the development of the formula, tests with lemons were carried out to prove its effectiveness. Lemons were inoculated with the fungi responsible for the rot (P.Digitatum and P.Itallicum fungi responsible for the green and blue rot respectively) and
55
1010
15fifteen
20twenty
2525
realizaron controles sin inocular para comparar los tratamientos. Los diferentes tratamientos evaluados se compararon con un fungicida sintético clásico usado en la actualidad (imazalil) y, de esta forma, comparar la eficacia de la nueva formulación.They performed controls without inoculating to compare the treatments. The different treatments evaluated were compared with a classic synthetic fungicide currently used (imazalil) and, thus, compare the effectiveness of the new formulation.
La forma de aplicación de este tipo de recubrimiento fue mediante inmersión durante tres minutos.The form of application of this type of coating was by immersion for three minutes.
El procedimiento de elaboración de la formulación objeto de la invención fue el siguiente:The process for preparing the formulation object of the invention was the following:
En primer lugar se realizó una disolución del quitosano en agua mediante agitación continua y adición de ácido láctico. El ácido láctico es necesario para facilitar la disolución del quitosano fúngico en agua.First, a solution of chitosan in water was performed by continuous stirring and addition of lactic acid. Lactic acid is necessary to facilitate the dissolution of fungal chitosan in water.
En segundo lugar, se mezcló el hidroxitirosol, menta piperita (hierbabuena) y Tween 80 (emulgente) y se llevó a agintación continua. Una vez formada la emulsión se incorporó a la mezcla de quitosano y se mantuvo en agitación hasta la total disolución de la mezcla.Secondly, the hydroxytyrosol, peppermint (peppermint) and Tween 80 (emulsifier) were mixed and led to continuous agitation. Once the emulsion formed, it was incorporated into the chitosan mixture and kept under stirring until the mixture was completely dissolved.
Los cítricos, en este ejemplo limones, fueron sumergidos entonces en esta mezcla durante tres minutos y se dejaron en cámara a temperatura y humedad constante hasta su pudrición.Citrus fruits, in this example lemons, were then immersed in this mixture for three minutes and left in a chamber at a constant temperature and humidity until rot.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201631223A ES2660010B8 (en) | 2016-09-19 | 2016-09-19 | FORMULATION OF COATING FOR THE CONTROL OF POST-HARVEST ROT OF CITRUS |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201631223A ES2660010B8 (en) | 2016-09-19 | 2016-09-19 | FORMULATION OF COATING FOR THE CONTROL OF POST-HARVEST ROT OF CITRUS |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| ES2660010A1 ES2660010A1 (en) | 2018-03-20 |
| ES2660010B1 true ES2660010B1 (en) | 2018-10-05 |
| ES2660010B8 ES2660010B8 (en) | 2020-03-06 |
Family
ID=61617212
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES201631223A Expired - Fee Related ES2660010B8 (en) | 2016-09-19 | 2016-09-19 | FORMULATION OF COATING FOR THE CONTROL OF POST-HARVEST ROT OF CITRUS |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2660010B8 (en) |
-
2016
- 2016-09-19 ES ES201631223A patent/ES2660010B8/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| ES2660010B8 (en) | 2020-03-06 |
| ES2660010A1 (en) | 2018-03-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102823644B (en) | Fresh-keeping method for muskmelon | |
| Banerjee et al. | Allyl isothiocyanate enhances shelf life of minimally processed shredded cabbage | |
| US20170013850A1 (en) | A solution for extending shelf life of ready-to-eat fresh fruits and/or vegetables and an application method thereof | |
| ES2439616B2 (en) | Coating formulation comprising cinnamaldehyde and fungistatic food additives | |
| CN105494616A (en) | Fruit and vegetable fresh-keeping agent containing wood vinegar | |
| BRPI0708585A2 (en) | preservatives as well as processes for their preparation | |
| CN106543743B (en) | A kind of collagen hydrolysate containing linalool/edible antibacterial film of chitosan quaternary ammonium salt and preparation method thereof | |
| ES2728010T3 (en) | Method for the treatment and control of post-harvest diseases of fruits and vegetables and compositions comprising natural extracts and phyto-fortifying and / or fungicidal formulations for use in said method | |
| BR112018008108A2 (en) | preservation of water soluble vitamins | |
| ES2660010B1 (en) | FORMULATION OF COATING FOR CONTROL OF POWER IN POST-HARVEST OF CITRUS | |
| Shinde et al. | Quality of Indian mackerel as affected by pomegranate peel and tea leaf extracts during ice storage. | |
| Martínez-Hernández et al. | Postharvest treatments to control physiological and pathological disorders in lemon fruit | |
| US9079806B2 (en) | Eco-plant aid | |
| CS248708B2 (en) | Agent for the antimicrobiolgical processing food and fodder | |
| ES2325146B1 (en) | GRAS FORMULATION FOR THE CONTROL OF POST-COLLECTION DISEASES AND PROCEDURE FOR APPLICATION. | |
| CN109169848A (en) | A kind of method for keeping freshness of duck eggs | |
| BRPI0902785A2 (en) | postharvest fruit treatment | |
| CN105830577A (en) | High-germination capacity disease-resistant corn seed treatment method | |
| CN105522628A (en) | Antibacterial and mildewproof material for bamboo and wood products and preparation method thereof | |
| US20170015603A1 (en) | Grove Guard | |
| RU2638185C1 (en) | Means of antimicrobial protection of meat products | |
| CN109169837A (en) | A kind of egg fresh-keeping is guaranteed the quality processing method | |
| Palou et al. | Synergy between food additives and heat for nonpolluting control of citrus sour rot. | |
| HE et al. | Test of antimicrobial effectiveness of compound carraghenates cream | |
| García-Pastor et al. | Growth and maturation of the table grape: physiological and quality parameters. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG2A | Definitive protection |
Ref document number: 2660010 Country of ref document: ES Kind code of ref document: B1 Effective date: 20181005 |
|
| FD2A | Announcement of lapse in spain |
Effective date: 20240126 |