DE1167169B - Process for preserving fresh fruits - Google Patents

Description

FEDERAL REPUBLIC OF GERMANY

GERMAN

PATENT OFFICE

EDITORIAL

Boarding school Class: A 231

German class: 53 c - 6/01

Number: 1. 167 169

File number: F 36002 IV a / 53 c

Filing date: February 10, 1962

Opening day: April 2, 1964

As is known, fresh fruits, especially citrus fruits such as oranges and lemons, can through Treat with solutions containing sodium o-phenylphenolate before spoilage by microorganisms to be protected. At least the proportion of those affected by mold can thereby be determined Reduce fruits considerably, even if they are stored for a long time. Because of the sensitivity of the fruit need the content of such solutions of sodium phenylphenolate, a certain pH and a certain treatment temperature must be adhered to very precisely. Otherwise there will be a Damage to the peel of the fruit. There are so-called; Burns on, which makes the fruits their marketability lose. * 5

To avert this danger, we have already set the 'treatment baths hexamethylenetetramine to-\. It is also known to add basic substances with a buffering effect, in particular trisodium phosphate, to the solutions in order to prevent deviations from the required pH value of the baths during use. However, both additives do not always lead to satisfactory results.

It has now been found that a good stabilization of the pn value of the treatment baths is obtained and at the same time the phytotoxic effect of o-phenylphenol, which is a hydrolysis product of the Sodium o-phenylphenolate is always present in a certain concentration in the baths and in the The main cause of the mentioned damage to the fruit peel is when treating the As a result, fruits can be reduced or prevented more than before, without disturbing foaming the treatment baths occurs when treatment solutions with a content of reaction products used by alcohols with alkylene oxides, which are characterized in that they Reaction products of polyether alcohols or water-soluble aliphatic polyalcohols with ethylene or contain propylene oxide.

Preferred are those reaction products in which at least 2 moles of ethylene or propylene oxide were added per hydroxyl group of the starting alcohol.

In place of the polyether alcohols mentioned as such or in addition to them, it is optionally possible to use their sulfuric acid esters and / or water-soluble salts of such sulfuric acid esters are also used will.

It is already known that sodium o-phenylphenolate causes the burning of fruits prevent the treatment baths from non-preservation procedures for fresh fruit

Applicant:

Paint factories Bayer Aktiengesellschaft,

Leverkusen

Named as inventor:

Dr. Otto Pauli, Krefeld,

Dr. Günther Boehmke, Cologne-Flittard,

Dr. Joachim Nentwig, Krefeld-Bockum

ionic surfactants added. With these Agents are condensation products of an alkylene oxide, such as ethylene oxide or propylene oxide, with an organic compound which has a large non-polar group and an active hydrogen atom possesses, for example a fatty acid or a fatty alcohol or a long-chain alkylphenol, wherein about 15 to about 30 moles of alkylene oxide are allotted to 1 mole of the organic compounds mentioned. However, when the fruit is impregnated, these products cause excessive foaming of the treatment baths, which leads to considerable disruptions in implementation of the proceedings. Surprisingly, this foaming occurs in the reaction products of polyether alcohols or water-soluble aliphatic polyalcohols with ethylene oxide or propylene oxide according to the present invention does not occur. Even so, these products are excellent for the mentioned purpose. This could not be foreseen if only because the products in In contrast to the already known ethylene oxide condensation products, it is neither pronouncedly hydrophobic still have a pronounced hydrophilic part of the molecule. Also the network effect of the products according to the present invention is quite significantly lower than that of the known, nonionic surface-active compounds.

Suitable compounds of this type are, for. B. the trimethylolpropane-ethylene oxide adduct with about 3 moles of ethylene oxide per hydroxyl group, the trimethylolpropane-propylene oxide adduct with about

409 557/289

λ moles of propylene oxide per hydroxyl group, the polytrimethylene oxide alcohol - Ethylene oxide adduct with about 20 moles of ethylene oxide per hydroxyl group as well as their sulfuric acid esters and water-soluble salts this sulfuric acid ester.

In general, good results are obtained with an addition of the compounds mentioned of about 20 to about 100 percent by weight of the sodium o-phenylphenolate contained in the treatment baths, which in turn amounts to about 0.1 to about 57 ₀ and in particular about 0.5 to about 37o ^m the baths can be solved.

example 1

Fully ripe oranges of the early Washington Navel variety were picked after harvesting and Washing treated with dipping solutions of the following composition.

Solution a

0.5 70 sodium o-phenylphenolate · 4H ₂ O
0.25 7o hexamethylenetetramine
Rest water

Solution b

0.5 70 sodium o-phenylphenolate · 4H ₂ O

0.25 7o ethylene oxide adduct to polytrimethylene

oxide alcohol with 20 moles of ethylene oxide per

Hydroxyl group

Rest water

The pH of the solutions was 11.6 and the treatment time 2 minutes at 35 ° C. Each fruit was treated after drying at room temperature were stored in polyethylene bags to avoid errors in handling or differences to show more clearly between the solutions. When the fruits were sampled, the result was as follows obtain:

After 7 days

After 14 days

After 22 days

There were large stains and burns
with solution A

with solution B

The proportion of moldy or rotten fruits was

with solution A

with solution B

at 32.5%
of the fruits

at 10%,
of the fruits

32 7o
2.5%

at 52%
of the fruits

at 12.5%
of the fruits

55%
2.5%

at 58 7o
of the fruits

at 15%
of the fruits

65%
17.5%

Example 2

200 fully ripe Washington Navel oranges each were treated with the following solutions.

Solution a

27o sodium o-phenylphenolate · 4H ₂ O
17o hexamethylenetetramine
about 0.17o sodium hydroxide
Rest water

Solution b

27o sodium o-phenylphenolate · 4H ₂ O
17o trisodium phosphate
about 0.05 7o sodium hydroxide
Rest water

Solution C

27o sodium o-phenylphenolate · 4H ₂ O
1% ethylene oxide adduct to polytrimethylene oxide alcohol with 20 moles of ethylene oxide per hydroxyl group

0.17o sodium hydroxide
Rest water

The pH of the solutions was 12.3 to 12.4, the Treatment time 5 minutes at 25 ° C. After drying, the fruits were placed in polyethylene bags at 20 ° C stored, with the following results being obtained:

After 4 days After 13 days Stains or Burns appeared with solution A ... at 32% at 32% of the fruits of the fruits with solution B ... at 20% at 55% of the fruits of the fruits with solution C .... at 16% at 27% of the fruits of the fruits The proportion of moldy or lazy Fruit fraud with solution A ... 7% 30% with solution B ... 0% 30% with solution C .... 0% 27%

Claims (4)

Patent claims: 1. Process for preserving fresh fruits, especially citrus fruits, by treating with solutions containing sodium o-phenylphenolate and reaction products of alcohols Containing alkylene oxides, characterized in that that one solutions with a content of reaction products of polyether alcohols or water-soluble aliphatic polyalcohols used with ethylene or propylene oxide. 2. The method according to claim 1, characterized in that reaction products are used, in which at least 2 moles of ethylene or propylene oxide per hydroxyl group of the starting alcohol were attached. 3. The method according to claim 1 and optionally 2, characterized in that one in place of the reaction products as such or in addition to them, their sulfuric acid esters and / or water-soluble ones Salts of sulfuric acid esters are used. 4. The method according to claim 1 and optionally 2 and 3, characterized in that the Solutions about 20 to about 100 percent by weight of such reaction products, based on the sodium o-phenylphenolate content of the solutions. IO Publications considered:
German publication No. 1 043 777. 409 557/289 3.64 © Bundesdruckerei Berlin