MXPA01000967A - Environmentally compatible processes compositions and materials treated thereby - Google Patents

Abstract

The present invention relates to environmentally friendly processes and compositions for prevention of qualitative deterioration and quantitative loss of plant matter and foodstuffs, during all stages of storage and handling, including pre- and post-harvest, pre- and post-planting, distribution and marketing. The processes and compositions of the present invention can also be used to prevent sprouting and rooting, and to promote fecundity of certain plant matter. The processes and compositions of the present invention can also be used to eliminate or reduce quantities of harmful organisms and substances from soil, other growth media and substrates, equipment, materials, water, workspaces and surfaces.

Description

ENVIRONMENTALLY COMPATIBLE PROCESSES, COMPOSITIONS AND MATERIALS TREATED WITH THEM.

FIELD OF THE INVENTION The present invention concerns environmentally favorable processes and compositions to avoid the qualitative deterioration and quantitative loss of plant material and food products, during all stages of storage and handling, including pre and post harvest, pre and post planted, distribution and marketing, as well as to avoid germination, rooted and promote the fecundity of certain plant material. The processes and compositions of the present invention can also be used to reduce and eliminate harmful organisms and substances from the ground, other growth media and substrates, equipment, materials, water, spaces and surfaces. BACKGROUND OF THE INVENTION The present invention includes processes and compositions using primarily hydrogen peroxide Water to avoid qualitative and quantitative loss of food products and vegetable matter during the storage and / or handling of such food products and vegetable matter. The present invention also includes a process for effecting an Apical Dominance Rupture e ^ n certain plant propagation material and as a consequence • j- ^ aaafa, ^ aB- a ***, ** ^. «» «- ^^ t m ^^ is ^^^. - ^? ^, L. ,; ,. t ***. ** ^ achieve several notable benefits, including storage stability of the plant propagation material itself and increased yield of the product, when such L material is planted. The processes and compositions of the present invention can also be used to reduce and eliminate harmful organisms and substances from the soil, other growth media and substrates, equipment, materials, water, spaces and surfaces. The hydrogen peroxide itself is a Environmentally friendly material because its decomposition products are water and oxygen. Its use in the present invention in optional combination with other components, is limited to such compositions and processes that are environmentally favorable, either because the others components are themselves environmentally friendly or are used in amounts that do not constitute a hazard to individuals or the environment. The deteriorating losses of food products and plant matter during growth, Storage and management are a global problem of high priority of considerable social, economic and political importance. The quantitative and qualitative losses during all stages of growth, storage and handling of food products and plant matter, impact first and foremost in the possibility of sustaining a reasonable nutritional level and quality of life for the inhabitants of the earth. Consequently, the processes and compositions that can contribute significantly to the quantitative and qualitative prevention are of the utmost importance. The present invention concerns processes and compositions effective for such purposes. What is more, the present invention concerns environmentally friendly and energy-conserving processes and compositions for such purposes. The processes and compositions of the invention inhibit plant matter such as potatoes, seeds and food products from germinating, rooted and pathogenic attack and rot, so that such material can be stored under conditions of relatively high humidity (70-99 +% ), optimized to avoid weight loss per dehydration, during storage, even for extended periods of time. The process and compositions of the invention also allow storage under conditions of relatively high temperature, i.e., low degree of refrigeration, in combination with relatively high humidity. This significantly facilitates relative energy savings at lower refrigeration temperature, usually required for storage of food products and plant material, particularly under relatively high humidity conditions.

These factors are of first importance in the post harvest period. But they are also significant in all stages of growth, storage and handling of food products and vegetable matter. In the case of an extended period of storage, it may be advantageous to treat the foodstuffs and vegetable matter stored every few weeks with the inhibition solution and according to the process of the invention. Furthermore, in the intermediate period between such treatments, the stored plant material or food product can be maintained in an aseptic environment by providing a lower dose level on a more frequent or regular basis, through solutions and treatments that provide the aseptic environment as a whole with additional moisture. The process of the invention is rapidly adaptable to be implemented during transit of the treated material. This is of considerable significance, since agricultural products, particularly food products, are produced extensively, only during limited seasons. In order that such food products are available for human or animal consumption during all or at least extensive seasons of the year, they must be stored under conditions that minimize losses due to dehydration, pathogenic decomposition, germination, rootedness and the like, while maintaining their qualities. organoleptic and other processes that adversely affect their quality are avoided. It is also of utmost importance that the methods and materials used to extend the effective shelf life of perishable food and vegetable material storage should not be detrimental to the personal health and well-being of consumers, nor cause any damage to the environment. While a specific application of the present invention so far has been to extend the quality of effective storage and life of the potatoes, it is self-evident that these or similar processes and materials can be used to extend the effective storage quality and time of life, increase the yields of harvest and of specific way increase the yields of the harvest in a commercial scale, of vegetal material and alimentary products in general. This not only applies to crops of similar plant foods, such as sweet potatoes, carrots, onions, radishes, garlic, etc., but also the processes and compositions of the invention can be advantageously used to extend the storage quality and time of life of potato seeds, propagation material of sweet potato, as well as bulbs, including flower bulbs and tubers. The present invention may also be suitable for inhibiting germination in seeds and grains.

In addition, the process of the invention imparts extensive shelf life stability, for all kinds of food products and vegetable matter, including fruits and vegetables, treated in this way. A reference that deals extensively with the specific topic of potatoes as an example, and some of its related problems is; Smith, O, POTATOES: Production, Storing, Processing, (PAPAS: Production, storage, Processing), The Avi Publushing Co., Inc., estport, Connecticut. It is estimated that the current total global yield of potatoes is close to 300 million tons per year. It is both a main and basic food, due to its inherent nutritional value, being rich in carbohydrates and other nutrients and at the same time it is frequently prepared for quick snacks such as French fries or French fries. It is even used in gourmet dishes, where the quality of the product, taste and texture are more critical. Given that the conditions in which potatoes grow, they only prevail in certain seasons of the year in the different regions of the globe in which they grow, preventing qualitative and quantitative losses during storage or during interregional trade., it is vite.l for those involved with the cultivation, storage, trade and consumption of potatoes. Dehydration during storage is one of the biggest reasons for weight loss in absolute quantitative terms. At the same time, this contributes to the qualitative deterioration of the potatoes themselves. The amount of weight lost due to dehydration during storage is determined by the characteristics of the specific varieties of potatoes included and by the storage system. An environment with relatively high humidity prevents the loss of water by evaporation of the stored potatoes. While an environment with relatively low humidity can absorb a substantial amount of moisture from the stored potatoes. The loss of water due to dehydration of the stored potatoes is loss of weight of the stored product and consequently a direct economic loss. On the other hand, water losses from stored potatoes can adversely affect their quality in other ways. Tubers that have lost significant amounts of water by dehydration are milder than tubers that have been stored under conditions that reduce or prevent such water losses. They are also more subject to bruising and consequently more vulnerable to pathogenic attacks and decomposition. To avoid weight loss due to dehydration, the potatoes are normally stored under conditions of relatively high humidity. Such conditions, unless contrary measures are invoked, are known as promoters of the germination and rootedness of stored potatoes, undesirable processes that contribute to the deterioration of potato quality and sometimes even to the total loss of potatoes. Added to this, the high humidity environment frequently favors the growth of pathogens that both contribute and promote qualitative and quantitative loss. Materials used so far to avoid such undesirable storage consequences include, isopropylphenylcarbonate (IPC), chloropropylphenylcarbonate (CIPC) (see for example, Hajslova, J., and Davidek, J., 1986, Sprout ihibitors IPC and CIPC in treated potatoes (IPC and ICPC germination inhibitors in treated potatoes) Nahrung Food, 30, 75-79), maleic hydrazide (see for example, Yada, RY, Coffin, RH, Keenan, MK, Fitts, M., Duffault, C. and Tai GCC, 1991, Effect of maleic hydrazide on potato yield, sugar content and color chip, etc. (Effect of maleic hydrazide in the production of potatoes, sugar content and color of potato chips, etc.), Amer. Potato J ., 68, 70? -709), 1,2-dihydro-3,6-pyridazinedione and 2,3,5,6-tetrachloronitrobenzene (TCNB). The use of CIPC is today the most widely used practical method to keep the potatoes free of germination during storage. However, the use of this germination inhibitor creates several problems. These include, suppression of suberization and formation of periderm, requiring consequently of an additional special treatment after the curing process. On the other hand, the CIPC leaves toxic residues in the tubers in which it is applied. The storage ambient temperature required to inhibit germination during the storage of potatoes is 2-4 ° C. Keeping this temperature relatively low requires an expense of significant energy and cost. There is also a tendency for starches to become sugars at temperatures below 9 ° C, thus degrading the flavor characteristics of potatoes, particularly potatoes designated for industry. These potatoes therefore suffer from low consumer acceptance, while for some industrial applications, such potatoes are totally unacceptable. On the other hand, the CIPC must be volatilized at relatively high temperatures (170 ° -180 ° C) before the introduction into the storage chamber, thus effecting an undesirable load in the cooling system and an extra energy expenditure. For potatoes harvested during the normal potato harvesting season, two options are available to prevent sprouts and rooting. One includes keeping storage temperatures between 2-4 ° C. The other allows storage at higher temperatures, but requires treatment with CIPC and other chemicals that inhibit germination. In the case of late harvest potatoes, storage at temperatures even as low as 2-4 ° C, 5 does not provide the assurance of effective inhibition of germination. In such cases, even supplemental treatment with CIPC does not ensure effective inhibition of germination. On the other hand, the process of the present invention provides effective inhibition of germination and rooted through a wide temperature range. While the storage temperatures usually employed with CIPC treatment are within the range 7-8 ° C, it has been found that the process of the invention imparts effective inhibition of germination and rooted through a wide range of temperatures. This includes the commonly relevant storage range of 2-10 ° C. This also includes a wide range of ambient temperatures. It should be emphasized once again that the possibility of allowing higher storage temperatures provides a way to achieve substantial energy savings with economic, qualitative, quantitative, and ecological benefits. In addition, certain embodiments of the present invention facilitate the adjustment of the balance of the oxygen-carbon dioxide gas in the storage rooms, avoiding thus the deterioration of the "black nucleus" in the stored potatoes.

The CIPC and similar base treatment processes do not inherently include such gas balance adjustments. It should be noted that the CIPC is not effective at temperatures of 5 ° C and below. In various circumstances, 5 such as late harvest, germination can occur at such temperatures. However, the process and compositions of the present invention are effective in inhibiting germination, even at temperatures of 5 ° C and below. Experiments have shown that the interval between successful treatments for effective control by the processes and compositions of the present invention, may be extended for up to two to six months, under these conditions. The wide temperature range suitable for the storage of food products and vegetable matter treated by the process and compositions of the present invention also provide great flexibility to accommodate a relatively wide variety of different conditions encountered in various installations and environments. The process of the invention can also be implemented while transporting food or plants, thus providing the means to inhibit the processes of deterioration in transit, but also the time of conservation. The ICPC has several additional deficiencies that the process of the present invention exceeds. The CIPC is systemic to tubers, fruits and food products treated with it. In other words, it penetrates the volume of such tubers, fruits and food products. As a result, this results in a number of limitations, which include: (1) regulations that prohibit the use of CIPC, to treat certain edible materials; (2) potatoes and similar food products that have been treated with CIPC must experience a waiting period of at least one or two months before being commercialized, to allow the CIPC to decompose; (3) it is prohibited to use a storage room or silo in which the treatment with CIPC takes place, for storage of food or seeds; (4) the application of the CIPC requires special equipment whose acquisition and maintenance are costly, a high and specific temperature to transform the liquid into gas, and the constant supervision of an expert technician during the total period of operation; (5) CIPC attacks the plastic, leaves a black layer that is difficult to remove on the surface of the storage room and leaves active residues on the walls for a period of years; (6) The CIPC has to volatilize at high temperatures before being introduced into the storage chambers, adversely affecting the temperature balance in it. All the aforementioned disadvantages of the CIPC are are eliminated when the process of the present invention is used in place of the CIPC treatment. This is because the products of the decomposition of the compounds used in the present invention are harmless. For the most part they consist of water and oxygen, with only traces, of practically undetectable quantities of other optional components, when used. In certain embodiments, it also provides an adjustment for the balance of oxygen-carbon dioxide gas, thus inhibiting the deterioration of the "black nucleus" of the stored potatoes. 15 Finally, in certain countries the use of the CIPC is either restricted or in the process of being restricted or even prohibited. The other materials mentioned above in addition to those of the present invention are not attractive alternatives for the use of the CIPC, because of the similar deficiencies or others. Hydrogen peroxide is a well known ro contaminating oxidizing agent. A complete article that summarizes its production, uses and other characteristics is presented in Kirk-Othmer, Encyclopedia of Chemical Technology-4a. Edition, Vol. 13, pp 961-995. Said article and its bibliography ee | rt * 2 ^^ g ^ ^^^ ¡8s ^^ S ^^^^? ¡l include in the present for reference. The known uses of hydrogen peroxide described in the Kirk-Othmer article include water treatment, disinfection and sterilization of surfaces in contact with food packaging. The use of hydrogen peroxide to decontaminate space was also indicated as a promise of support. The literature also cites several patents that include stabilized hydrogen peroxide compositions. Such a composition containing silver salt or complex is described in WO 96/18301, while the U.S. 4,915,955 refers to a stabilized compound of silver salt or colloid to be mixed with hydrogen peroxide to produce effective disinfectants. There is no mention in the article that concerns the use of hydrogen peroxide or its compositions for the treatment of food products or plant material. The use of hydrogen peroxide in combination with silver ions for water disinfection is also described in Shuval, H., et. al., Water Sci. Technol., (1995), 31 (5-6 Health-Related Water Microbiology 1994) (Health Related to Water Microbiology), 123-9 and in Shuval, H., et.al., Water Supply, (1995), 13 (2 IWSA International Specialized Conference on Disinfection of Potable Water, 1994) (International Conference on Disinfection of Drinking Water), 241-51.

While occasional and sporadic reports in the literature and meetings of technical promotion and sales have indicated that the treatment with hydrogen peroxide can be beneficial for the conservation of food products and plant material, a recent summary presented at a meeting of the European Association for Potato Research that took place on March 25-29, 1998, in Aberdeen, Scotland, indicates that such treatments are less effective than the available alternatives. See, for example, the presentation by Clayton, R.C., and Black, S., POTATO SEED STORE HYGIENE: CLEANING, DESINFECTION OR BOTH? (HYGIENE OF THE STORAGE OF THE SEED OF THE POPE: CLEANING, DISINFECTION OR BOTH?) At the meeting of the European Association for Potato Research, March 25-29, 1998, in Aberdeen, Scotland. Among the publications that can be annotated as indicating possible benefits from the treatment with hydrogen peroxide of food products and vegetable matter, the following can be mentioned: 20 Afek, A., et.al., NEW APPROACHES FOR INHIBITION OF SPROUTING AND REDUCTION OF WEIGHT LOSS DURING POTATO STORAGE, (NEW APPROACHES TO THE INHIBITION OF GERMINATION AND REDUCTION OF THE WEIGHT LOSS DURING THE STORAGE OF THE POPE) Abstracts of Conference Papers, Posters and Demonstrations, 13th Triennial Conference of the European Association for Potato Research, (Abstracts of Conference Documents, Posters, and Demonstrations, 13th Triennial Conference of the European Association for Potato Research) July 14-19, Veldhoven Netherlands and Postharvest (Post-harvest), Taupo, New Zealand, August, 1996. This publication describes an ultrasonic technique for the treatment of potatoes in storage with a solution containing 25% ethanol and 0.3% commercial concentrate containing hydrogen peroxide and silver ion. Although the efficiency of treatment in germinating inhibition has been reported comparable to that of standard CIPC treatment, no indication of effectiveness of aqueous hydrogen peroxide treatment without ethanol was given. A sales promotion catalog for a preparation with the name of Virosil-Agro, claims that the preparation is effective avoiding the deterioration of post-harvest in a wide variety of fruits and vegetables. The preparation itself is described as "a complex multicomponent formulation containing hydrogen peroxide and silver in cationic form." The forms of application do not include "Dry Fog". In an article in Hebrew by Nir, A., and Heller, D., in HaSadeh, Vol. 74, No. 12, pp. 1326-7, the mixed results are reported for the disinfection of eggs incubated with a peroxide preparation of hydrogen applied with an ultrasonic nebulizer. No explanation is provided for the lack of consistency in results, although good results were reported for the most recent series of tests. The mixed and inconclusive results observed so far for the application of preparations containing hydrogen peroxide in food products and vegetable matter can probably be rationalized as follows: Hydrogen peroxide is a powerful oxidizing agent. It is also a powerful disinfectant, which effectively eliminates or at least reduces a wide variety of pathogens, which include pathogens that cause decomposition. Being, however, at the same time a powerful oxidizing agent, it can also cause damage to the surface tissues and skins and protective covers of food products and vegetable matter, thus making them more vulnerable to the penetration of pathogens. Consequently, the resistance hitherto to adopt environmentally favorable processes and compositions based on hydrogen peroxide to treat food products and vegetable matter to avoid qualitative and quantitative losses during storage and handling, can be attributed largely to the absence of processes and compositions reliable for this purpose that provide consistently effective results.

Accordingly, it is an object of certain aspects of the present invention to provide a process and / or compositions containing hydrogen peroxide that allow food products and plant material to be stored under conditions of relatively high humidity and relatively high temperature, while inhibiting harmful processes that cause deterioration in quality that are frequently promoted by relatively high humidity and temperature conditions. It is thus possible to gain the various benefits of high humidity and storage temperature without incurring harmful consequences, often effected by the storage of food in an environment of high humidity and relatively high temperature. Germinating, rooted and "black core" formation in similar potatoes or tubers during storage can be cited as examples of detrimental processes occurring during storage, particularly in high humidity and relatively high temperature environments. It is also an object of certain aspects of the present invention to provide a treatment process and / or compositions that prevent germination, rooting and "black core" formation in potatoes., other tubers, bulbs, seeds, grains, onions, and other propagation material in food and plants, particularly under conditions of storage of high humidity and relatively high temperature. Said process also allows the convenient adjustment of the oxygen-carbon dioxide gas balance, thereby inhibiting the "black nucleus" deterioration in the potatoes. It is also an object of certain aspects of the present invention to provide a process and / or compositions that result in energy savings during the storage and handling of food products and plant material. It is also an objective of certain aspects of the present invention to apply a treatment process and / or compositions to seeds and plant propagation materials that reduce losses from harvest to sowing, inhibit germination, protect seeds without loss of water necessary for growth, allow seeds to remain aseptic so that they do not transmit infections and diseases from country to country, to neighboring seeds, to the crops they will produce or the land in which they will be planted. It is another object of certain aspects of the present invention to provide processes and / or compositions that effect and promote the Apical Dominance Rupture, thereby inhibiting undesirable premature germination, but ultimately promoting the improved capacity of germinated, and in addition promoting and improving part of, or all the following benefits and advantages, in the appropriate plant matter, for example, in potatoes (1) More stems per tuber in relation to an untreated control; (2) greener and richer foliage; (3) a more uniform growth height; (4) more tubers per mother tuber; (5) higher yields in kg / m2; (6) greater uniformity in the size distribution of the harvested product, particularly in standard sizes for industry, trade and seeds; (7) the pre-treatment according to the process and compositions of the invention preserves the maternal tubercle from the deterioration processes that can ultimately contaminate the yields and (8) since the effects of the treatment on seeds are beneficial, it provides total flexibility to the potato storage companies, to market their product in the industry and / or consumer markets and / or for seed, all in accordance with market conditions. This can be done immediately after treatment, without having to wait a month, as required after treatment with CIPC. The treatment process and / or compositions provided by the invention are total substitutes for the treatment and compositions currently used for seed matter prior to export and / or prior to actual sowing. In addition, this is favorable to man and the environment, its implementation is simple and economical. The most common material used until recently and in some countries still in use for these purposes, is ethyl methyl chloride of mercury. This material contains a high concentration of organic mercury and therefore has been prohibited its use in most countries of the world. This is because it is dangerous to the health of the user, and contains a toxic metal that contaminates the soil and aquifers. The new treatment processes and / or compositions of the present invention are more efficient. These have additional benefits and superior properties. They are favorable for the user and the environment, in comparison to other alternative seed treatments that contain several types of fungicides and fumigation with formaldehyde.

It is an additional objective of certain aspects of the present invention to provide a process and / or compositions to avoid modes of qualitative and / or quantitative losses of potatoes during storage, for example, by decomposition caused by infection with microorganisms, fungi, algae, yeasts, molds and viruses. _S3 ^^^ fcl ^ JÉ_fe_aÍÍ ^ Bá & í ^ g? < ? M- ^ í ». It is yet another purpose of certain aspects of the present invention to provide storage processes for storing foodstuffs and plant material that avoid qualitative and quantitative losses during storage, caused by microbiological or microbiological processes. undesirable biochemicals of the food product itself, including when such processes are carried out and / or promoted by moisture storage conditions and elevated temperatures. It is also an object of certain aspects of the present invention to provide processes and compositions that can be used to reduce and eliminate harmful organisms and substances from the earth, equipment, materials, spaces and surfaces. On the other hand, it is an important objective of certain aspects of the present invention to achieve the above-mentioned purposes in a simple manner, which is safe to use, non-toxic, odorless, without hazardous waste and / or side effects, compatible with the environment and that does not leave undesirable chemical residues in the materials or water, soil, other growth media and substrates, or in the equipment, materials, water, spaces and surfaces exposed to the treatment by the process and compositions of the present invention, or endangers the health of the operators that implement the process or manage j? »^^ the compositions or the food products treated with them. The process and compositions of the present invention are effective in cost. SUMMARY OF THE INVENTION 5 Percentages throughout the specification indicate percentages of weight to weight. According to a preferred embodiment of the present invention, an environmentally compatible process is provided for the treatment of food products and plant material, during storage, distribution and commercialization, pre-planting, growth, and pre- and / or post harvest, to increase yields, eliminate health risks, impart storage stability, extend storage life and inhibit premature buds, rooted, gemination, flowering, decomposition, formation of the "black core", pathogenic losses and other processes that cause losses in quality and / or quantity of said food products and plant material, said food products and plant matter include tubers such as potatoes, bulbs, seed grains, and other germinating materials or elements, vegetative plant propagation material or elements, as well as various fruits and vegetables that include solanaceous fruits and vegetables, by treating said food products and material plant, during storage and / or distribution and j ^? ^^^ _ j ^ Á? í? A ^^? t? c ?, lS & ??? e »? ú ^ iA £ ^ _ marketing, pre-planted and / or during the pre and / or pose harvest with an effective aqueous dose comprising an effective concentration of hydrogen peroxide and optionally comprising an effective dose of one or more additional components selected from the following types of substances: (i) concentrations of effective traces of metals or ions of scattered metal; (ii) effective concentrations of additional activators and / or activators of hydrogen peroxide, synergists and promoters; (iii) effective concentrations of stabilizers and hydrogen peroxide modifiers; (iv) effective concentrations of pH regulators; (v) effective concentrations of organic and / or inorganic additives, wherein the effective concentration of hydrogen peroxide, the treatment time and manner of application are such as to avoid loss of quality and / or quantity of said food products and plant material , but at the same time not so high as to cause or induce damage to food products and plant material themselves. According to another preferred embodiment of the present invention, a process is provided to avoid -M '? * Premature germination and improve the productivity of the plant growth material, for example, potatoes, potato tubers, potato growth material or other plant growth material, effecting the Apical Domination Rupture in said potatoes , potato tubers, potato growth material or other plant growth material, which comprises treating the potatoes, potato tubers, potato growth material or ortho plant growth material with an effective aqueous dose comprising a effective concentration of hydrogen peroxide and optionally comprising one or more additional components selected from the following types of substances: (i) concentrations of effective traces of metals or dispersed metal ions; (ii) effective concentrations of additional activators and / or activators of hydrogen peroxide, synergists and promoters; (iii) effective concentrations of stabilizers and hydrogen peroxide modifiers; (iv) effective concentrations of pH regulators; (v) effective concentrations of organic and / or inorganic additives, according to another preferred embodiment of the In this invention, a composition is provided for environmentally friendly treatment of food products and plant material during storage, distribution and marketing, pre-planted, growth, and 5 pre and / or post harvest, to increase yields, eliminate health risks, impart stability in storage, extend shelf life and inhibit premature budding, rooted, black core formation, germination, flowering , decomposition, losses pathogenic and other processes that cause losses in the quality and / or quantity of said food products and plant material, and promote the rupture of apical dominance, said food products and vegetable matter include tubers such as potatoes, bulbs, seeds and seeds. other germinating materials or elements, vegetative plant propagation material or elements, as well as various fruits and vegetables including solanaceous fruits and vegetables, such composition also being suitable for treating soil, other growth media and substrates, equipment, materials, water, spaces and surfaces to reduce and eliminate harmful organisms and substances thereof, comprising (a) 0.001% to 50% hydrogen peroxide (c) 0.001% to 5% of the selected metal ion of the group which consists of copper, zinc, nickel, iron, manganese », fei., - 3a.ttf; -fc- olibdene, potassium, or combinations thereof and optionally (i) concentrations of effective traces of dispersed metal or metal ions; 5 (ii) effective concentrations of additional activators and / or activators of hydrogen peroxide, synergists and promoters; (iii) effective concentrations of stabilizers and hydrogen peroxide modifiers; 10 (iv) effective concentrations of pH regulators; (v) effective concentrations of organic and / or inorganic additives. According to still another preferred embodiment of the present invention, there is provided a composition for environmentally favorable treatment, food products and plant material, during storage, distribution and marketing, pre-planting, growth, and pre- and / or post-harvest. , to increase yields, eliminate health risks, impart storage stability, extend shelf life and inhibit premature budding, rooted, "black core" formation, germination, flowering, spoilage, pathogenic losses and other processes that cause losses in the quality and / or quantity of said food products and ta * f- & aniajaiafa Jáß £ & & amp; vegetable matter, and promote the rupture of apical dominance, said food products and plant material include tubers such as potatoes, bulbs, seed grains / other materials or elements of germination, matter or elements of vegetative propagation of the plant, as well as several fruits or vegetables that include solanaceous fruits and vegetables, said composition is also suitable for treating soil, other growth media and substrates, equipment, materials, water, spaces and surfaces to reduce and eliminate organisms and harmful substances thereof, comprising (a) 0.001% to 50% hydrogen peroxide (b) 0.001% to 2.5% silver ion (c) 0.001% to 2.5% of the metal ion selected from the group consisting of copper, zinc, nickel, iron, manganese, molybdenum, potassium, or combinations thereof and optionally (i) concentrations of effective traces of dispersed metal or metal ions; (ii) effective concentrations of additional activators and / or activators of hydrogen peroxide, synergists and promoters; (iii) effective concentrations of stabilizers and hydrogen peroxide modifiers; (iv) effective concentrations of regulators < »Jfc * - • - '< -Ma? ¡T * * a? &Z ~ .3 * l. pH; (v) effective concentrations of organic and / or inorganic additives, In yet another embodiment of the invention, provides an environmentally friendly process to reduce and eliminate harmful organisms and substances from the earth, equipment, materials, water, spaces and surfaces treating the soil, other growth media and substrates, equipment, materials, water, spaces and surfaces with a dose Effective of a composition comprising an effective concentration of hydrogen peroxide and optionally comprising an effective dose of one or more additional components selected from the following types of substances: (i) concentrations of effective traces of metals or ions scattered metal; (ii) effective concentrations of additional activators and / or activators of hydrogen peroxide, synergists and promoters; 20 (iii) effective concentrations of stabilizers and hydrogen peroxide modifiers; (iv) effective concentrations of pH regulators; (v) effective concentrations of organic and / or inorganic additives, t »^, - .¡tUf. M. DETAILED DESCRIPTION OF THE INVENTION The preferred range of hydrogen peroxide concentrations to be used in the intermittent treatment of food products and vegetable matter according to the process of the present invention is from 0.001% to 50%, preferably 0.01% to 20% and more specifically from 0.1 to 15%. The preferred range of concentrations for continuous treatment or short intervals is 10 PPM to 40%. The concentration range of the metal and / or ion Dispersed metal to be used according to this invention is from 1 PPB to 5%, preferably from 10 PPB to 10,000 PPM, more specifically from 20 PPB to 2000 PPM and even more specifically from 20 PPB to 1000 PPM. The combination of hydrogen peroxide with appropriate metal ion (s) In some cases, it provides a synergistic effect whereby the effect of hydrogen peroxide is improved. In addition, it has been found that residual amounts of small traces of metal ion (s) have a slower but longer lasting beneficial effect in the prevention of deterioration of the quality and quantity of food products and vegetable matter. The treatment of the material treated in accordance with this invention can be implemented satisfactorily in various ways. These include, in certain cases, submerging the material treated in the solution (s) mentioned above or aa ^^^ _ ^ _ = fe ^ «^ 1 ^ toa ^^ jt ^^^ MhB ^ tfc. auJfcjgtt »spraying the solution (s) on the processed food products and vegetable matter. However, it should be noted that water or water droplets condensed on the surface of the food product or plant material can improve the proliferation of pathogens thus having a detrimental effect. This is of particular interest when it is important to maintain relatively high humidity storage conditions, such as in the storage of potatoes, to avoid material loss due to evaporation and other forms of deterioration induced by a low humidity environment. The intermittent treatment by means of the processes and compositions of the present invention, protects the food products and vegetable matter thus treated from adverse effects of condensation of water on the surfaces of the foodstuffs and vegetable matter, thus treated. It has been found that the application of the solution in the form of ultra-small droplets by solution atomization systems that produce "dry" fog with particle sizes of less than and up to 1000 microns in diameter, provides particularly beneficial results. Estc > s include compensation or prevention of water loss, inhibition of germination, inhibition of rootedness, menc > s total losses and higher yields for seeds treated. The beneficial "dry" fog is attributed to the fact that very small particles behave very much like a gas. They facilitate the achievement of a relatively high humidity, that is, as high as 99% +, without any condensation in the stored material. In addition, the small particles show a very high penetrability in small cracks and spaces. As a consequence, even when the potatoes are stored in ordinary sacks or piles, storage with "dry" mist has a high degree of penetrability and accessibility to all points of the pile or sack. This means that even in the simplest and most compact space installations, the stored plant material, such as potatoes and similar elements, can be effectively treated to avoid weight loss due to dehydration as well as softening and other deterioration processes caused by an inadequate humidity environment. Another benefit of "dry" fog is that it allows higher concentrations of hydrogen peroxide and other active ingredients to be used without causing damage to the protective skin or surface of the plant matter thus treated. The higher concentration of treatment solutions improves its effectiveness in the rapid elimination of pathogens. When the food product and the vegetable matter are treated by ordinary immersion or dew, the concentration The optimum hydrogen peroxide should be substantially between 0.5% -1.5% and the treatment time between a few seconds and up to a few minutes.When the treatment is applied as a "dry" mist ", the concentration of hydrogen peroxide can be up to 40% and the application time from several hours to several days.An additional benefit of the application by fog is that it allows a convenient adjustment of the balance of oxygen-carbon dioxide in the storage room or chamber, thus inhibiting the "black core" deterioration. Preferably, the air to liquid volume ratio in the mist should be between 300: 1 and 1200: 1, more preferably between 500: 1 and 700: 1. In certain aspects and applications, the effects The beneficials of the process of the present invention are improved by the addition of certain additives to the treatment solution, these additives may include: Stabilizers and Modifiers, such as, but not limited to, citric acid, tartaric acid, boric acid, bromic acid, stannates, phosphonic acids, etc. PH regulators, mainly mineral and organic acids, such as, but not limited to, phosphoric acid, paracetic acid, hydrochloric acid, sulfuric acid, etc. For optimum effectiveness, the pH must be less than 6 and Preferably between 1-4. sa- ^ Trace element activators, synergists and promoters, such as, but not limited to, dispersions of metal, non-metals or ions (of various valencies where appropriate) such as, copper, zinc, nickel, iron, potassium, manganese, silver, chromium, molybdenum, magnesium, boron, phosphorus, iodine, sulfur, citrate, etc. Organic or inorganic additives, such as, but not limited to, paracetic acid, phenol, gelatin, glycerin, sodium azide, polymyxin B, sodium bicarbonate, pectin, salicylic acid, etc. EXAMPLES Example 1 In several experiments conducted in a storage room containing hundreds of metric tons of potatoes, a solution of hydrogen peroxide-metal ion was introduced with a nebulizer overnight to achieve a humidity level of 80-99. %. The potatoes were kept in the storage room for 5 months, during which time the nebulizer treatment was made in 10-50% of the time. The result of the spraying was that the losses due to illness were reduced from 8% to 2%, while the losses due to dehydration were reduced from 5% to 2%. Therefore the reduction of total loss was 13% to 4.5%, an average net recovery of 8.5% Example 2 The effect of the treatment with several solutions of aqueous hydrogen peroxide plus additives in the following concentrations: 0% (control) and 0.1% -30%, by immersion for several periods of time. The inhibition of clean cut germination was obtained for the bulbs thus treated, compared to the control as well as the prevention of deterioration for a prolonged time. At certain concentrations, an opposite result of rot and severe phytotoxic damage to the tubers was obtained. Each of the treatments was repeated five times. Each time it involved 50 kilograms of potatoes. Example 3 The same as in Example 2, except that instead of immersion, the solutions were sprayed onto the substrate of the foodstuffs until dripping (high volume). Example 4 The same as in Example 3, except that the spray on the substrate of the food product was of low volume. Example 5 The same as Example 3, except that the spray on the substrate of the food product was of ultra low volume.

Example 6 The same as Example 3, except that the spray on the substrate of the food product was by nebulization. The volume ratio of liquid gas was 600: 1. Examples 7-11 Each of the treatments described in Examples 2-6 above were carried out on potato seeds. Examples 12-16 Each of the treatments described in Examples 2-6 above were carried out on wheat seeds, corn, various grains and solanaceous plants. The concentrations of the hydrogen peroxide solutions varied between 0.1-60%. The species treated as such were examined after periods of 7-10 days. In all cases germination, flowering and sprouts were not observed. The same species were examined after varying periods of several weeks to several months. The inhibition of deterioration was observed. In certain concentrations, an opposite result was obtained, of rotting and severe phytotoxic damage in the tubers. Example 17 750 tons of potatoes were stored Desiree variety in each of three cold quarters for six months at 10 ° C. At an average relative humidity of 91% provided as 3-7 micron droplets, the weight loss after this time was only 2.8%. With a common humidifier and average relative humidity of 92%, the weight loss was 6%. The weight loss in the control, of 85% humidity average was 11%. In addition, the quality of the potatoes stored without providing moisture was low due to softening. 10 The firmness of the different batches of potatoes previously described was as follows: 64 newtons for 97% relative humidity; 58 newtons for 92% relative humidity and 48 newtons for 85% relative humidity. The firmness of the potato before storage was 70 newtons. Example 18 Experiments were conducted to test the effectiveness of the treated potato seeds to avoid germination, with a "dry" mist comprising, hydrogen peroxide, silver ion and phosphoric acid. After the preliminary treatment with the active solution, the storage conditions were maintained at 90% relative humidity and 10 ° C. The results were as follows: Concentration (PPM) Germinated (%) H202 Ag ion one month two months three months 0 0 15 27 35 500 1 4 23 31 1, 250 2. 5 0 3 6 , 000 10 0 2 5 By repeating the previous dose on a monthly basis, it was possible to completely eliminate the germinated for prolonged periods. However, at levels above 25% of H202, damage to the skin was caused, which rapidly developed decay. Example 19 Experiments were conducted to test the effectiveness of the treated potato seeds to avoid germination, with a "dry" mist containing, hydrogen peroxide and a silver ion. After the preliminary treatment with the active solution, the storage conditions were maintained at 90% relative humidity and 10 ° C. The results were as follows: Concentration (PPM) Germinated (%) H202 Ag ion > n Cu one month two months three months. 0 0 0 15 27 35 500 0 0 8 22 32 500 1 0 4 23 31 500 0 1 6 17 27 500 0. 1 0. 9 2 13 18 By repeating the previous dose on a monthly basis, it was possible to completely eliminate the germinate for prolonged periods. However, at levels above 25% of H202, damage to the skin was caused, which develops) quickly rot. Example 20 Experiments were conducted to test the effect on improving the yield of the treated potato seeds with solutions containing hydrogen peroxide and silver ion. Potato seeds were initially harvested at the end of June and placed in cold storage at 9-10 ° C and 96-99 +% RH, initially untreated. Approximately one month later, each batch of different varieties of potato seed were treated with a dose of a solution containing hydrogen peroxide and silver ion, the ratio of active ingredients for potato seeds being 2-5% of H202 and 40-100 PPM of Ag ion on a weight / weight basis. Each batch was treated three more times. The second treatment took place approximately three and a half weeks after the first treatment and was at the same dose level. The third treatment was almost four weeks after the second treatment, but the dose level was reduced by half. The fourth treatment was approximately three weeks later, also at half of the dose level. -jliS? ífíj ^ i ^ .j? altí aas í ^ tiss ^^ l _. ^ S & - 8ieSeu * áífcS.

The average of potato yields in Kg / rr2 for different varieties of potato seed was as follows: Treated potatoes Untreated potatoes After 84 days 2.28Kg / m2 1.65Kg / m2 After 94 days 2.56Kg / m2 2.04Kg / m2 In addition to the highest yields in weight per unit area, the potatoes that were produced from the treated potato seeds have a more uniform size distribution as well as a higher yield of marketable sizes in relation to those of the control not treated. In addition, the maternal tubers remained robust and did not deteriorate so that the harvest was not contaminated. The problem of deterioration of maternal tubers and contamination of harvest is a basic problem of untreated potato seeds. General Examples The following are several additional examples of applications of the present invention in various areas that require moisture and aseptic conditions: (1) Treatment of greenhouse plants with heating and growth products; (2) Treatment related to the growth and commercialization of mushrooms and sprouts; (3) Treatment in meat storage; (4) Treatment of eggs for feeding or incubation to increase humidity and avoid infection; (5) Treatment of incubation spaces, incubation cells and brood cells; (6) Treatment of space and equipment in operating rooms; (7) Treatment of space and equipment in crowded classrooms and fenced areas, such as subway stations, trucks, airplanes, ships, and the like; (8) Various treatments of sowing soil to avoid soil contamination, instead of methyl bromide whose use has been prohibited; (9) Storage spaces, greenhouses, chicken coops, etc. Although certain embodiments of the invention have been described in particular above, it will be apparent to one skilled in the art that many modifications and variations can be made, without deviating from the main features or spirit of the invention. According to this, the invention should not be interpreted as restricted to such modalities, but rather to its concept, spirit and general scope.

Claims (56)

1. CLAIMS 1. An environmentally compatible process for the treatment of food products and vegetable matter, during storage, distribution and marketing, pre-planting, growth, and pre- and post-harvest, to increase the production and yield of commercial sizes, eliminate risks to the health, impart stability in storage, extend shelf life and inhibit premature budding, rooted, black core formation, germination, flowering, and losses in quantity and / or quality of food products and plant matter as a result of premature outbreaks , rooted, formation of the "black nucleus", germinated and flowering, of the food products and vegetable matter including tubers such as potatoes, bulbs, seed grains and other germination materials or elements, matter or elements of vegetative propagation of the plant, as well as various fruits and vegetables that include solanaceous fruits and vegetables, through the treatment of food products and vegetable matter, during storage, distribution and commercialization, pre-planted, growing, and pre- and post-harvest, with an effective aqueous dose comprising an effective concentration of hydrogen peroxide and optionally comprising, an effective dose of one or more additional components selected from the following types of substances: (i) concentrations of effective traces of dispersed metal or metal ions; (ii) effective concentrations of additional activators and / or activators of hydrogen peroxide, synergists and promoters; (iii) effective concentrations of stabilizers and hydrogen peroxide modifiers; (iv) effective concentrations of pH regulators; (v) effective concentrations of organic and / or inorganic additives, in which the effective concentration of hydrogen peroxide, the treatment time and manner of application are such as to avoid the loss of quality and / or quantity of food products and vegetable matter, but at the same time not so high as to cause or induce damage to food products and plant matter themselves.
2. 2. A process as in claim 1, wherein the hydrogen peroxide concentrations are in the range of 0.001% to 50%.
3. 3. A process as in claim 1, wherein the treatment with hydrogen peroxide is intermittent with intervals of several weeks and its concentration is in the range of 0.01% to 20%.

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4. 4. A process as in claim 1, wherein the treatment with hydrogen peroxide is intermittent with intervals of several weeks and its concentration is in the range of 0.1% to 15%.
5. A process as in claim 1, wherein between the intermittent treatments of hydrogen peroxide, there are additionally continuous supplementary treatments or short intervals with solutions with concentration of hydrogen peroxide in the range of 0.001% to 50%.
6. 6. A process as in any of claims 1-5, wherein the metal or metal ion concentrations are in the range of 1 PPB to 50,000 PPM.
7. 7. A process as in any of claims 1-5, wherein the concentrations of metals or metal ions are in the range of 10 PPB to 20,000 PPM.
8. 8. A process as in any of claims 1-5, wherein the concentrations of metals or metal ions are in the range of 50 PPB to 1,000 PPM.
9. 9. A process as in any of claims 6-8, wherein the metal ion is a silver ion.
10. 10. A process as in any of claims 6-8, wherein the metal ion is a copper ion.
11. 11. A process as in any of claims 6-8, wherein the metal ions are a mixture of silver ion and copper.
12. 12. A process as in any of claims 1-11 wherein the treatment solution contains in addition to hydrogen peroxide, one or more substances selected from, but not limited to, dispersions of metals, non-metals, or ions (of various valencies where appropriate) such as, copper, zinc, nickel, iron, potassium, manganese, silver, chromium, molybdenum , magnesium, boron, phosphorus, iodine, sulfur, citrate, etc., or combinations thereof.
13. A process as in any of claims 1-11 wherein the treatment solution contains in addition to hydrogen peroxide and the metals or dispersed metal ions, one or more stabilizers or modifiers of hydrogen peroxide or tracer activator, such as, but not limited to citric acid, tartaric acid, boric acid or bromic acid.
14. A process as in any of claims 1-11 wherein the treatment solution contains in addition to hydrogen peroxide and metal or dispersed metal ions, one or more pH regulators selected from the mineral acids and / or organic acids , the mineral acids include phosphoric acid, nitric acid, hydrochloric acid and sulfuric acid and the organic acids include paracetic acid.
15. 15. A process as in any of claims 1-11 wherein the treatment solution contains in addition to hydrogen peroxide and metal or dispersed metal ions, one or more organic or inorganic additives or selected from paracetic acid, phenol, gelatin , glycerin, sodium azide, polymyxin B, sodium bicarbonate, pectin, salicylic acid, etc.
16. 16. A process as in any of claims 1-15, wherein the food products and the plant material are treated by immersion in the solution.
17. 17. A process as in claim 16, wherein the concentration of hydrogen peroxide of the solution is between 0.01-20%.
18. 18. A process as in claim 16, wherein the concentration of hydrogen peroxide of the solution is between 0.01-10%.
19. 19. A process as in claim 16, wherein the hydrogen peroxide concentration of the solution is between 0.01-5%.

    ? * ^ Í
20. 20. A process as in claim 16, wherein the concentration of hydrogen peroxide of the solution is between 0.01-1.5%.
21. 21. A process as in claim 16, wherein the concentration of hydrogen peroxide in the solution is between 0.01-0.5%.
22. 22. A process as in any of claims 1-15, wherein the food products are treated by spraying the solution on them.
23. 23. A process as in claim 22, wherein the concentration of hydrogen peroxide of the solution is between 0.01-20%.
24. 24. A process as in claim 22, wherein the concentration of hydrogen peroxide of the solution is between 0.01-10%.
25. 25. A process as in claim 22, wherein the concentration of hydrogen peroxide of the solution is between 0.01-5%.
26. 26. A process as in claim 22, wherein the concentration of hydrogen peroxide of the solution is between 0.01-1.5%.
27. 27. A process as in claim 22, wherein the concentration of hydrogen peroxide in the solution is between 0.01-0.5%.
28. 28. A process as in any of the
29. H xtt * t * claims 1-15, wherein the food products are treated by spraying the solution on them with a spray-nebulizer that produces microdroplets. as in claim 28, wherein the concentration of hydrogen peroxide of the solution is between 0.01-40% 30.
30. A process as in claim 28, wherein the hydrogen peroxide concentration of the solution is between 0.01-20% 10.
31. A process as in claim 28, wherein the hydrogen peroxide concentration of the solution is between 0.01-15%
32. 32. A process as in any of claims 28-31 wherein the microdrops are found

    15 in a size range up to 1000 microns in diameter.
33. 33. A process as in any of claims 28-31 wherein the microdroplets are in a size range of up to 500 microns in diameter.
34. 34. A process as in any of claims 28-31 wherein the microdroplets are in a size range of up to 100 microns in diameter.
35. 35. A process as in any of claims 28-31 wherein the microdrops are in a size range of up to 50 microns in diameter. 25
36. 36. A process as in any of the

    claims 28-31 wherein the microdrops are in a size range up to 40 microns in diameter.
37. 37. A process as in any of claims 28-31 wherein the microdrops are in a size range of up to 30 microns in diameter.
38. 38. A process as in any of claims 28-31 wherein the microdrops are in a size range of up to 20 microns in diameter.
39. 39. A process as in any of claims 28-31 wherein the microdrops are in a size range of up to 10 microns in diameter.
40. 40. A process as in any of claims 28-31 wherein the microdrops are in a size range of up to 1-10 microns in diameter (dry mist).
41. 41. A process as in any of claims 28-31 wherein the microdroplets are in a size range of 0.01-1 micron in diameter (vapors).
42. 42. A process as in any of claims 28-31 wherein the microdrops are in a size range of 0.001-0.01 micron in diameter (smoke).
43. 43. Foodstuffs and vegetable matter 1 when substantially treated as described above in any of claims 1-42.
44. 44. A process to inhibit premature germination and increase the productivity of plant growth material, for example, potatoes, potato tubers, potato growth material or other plant growth material, when making the Apical Dominance Rupture in potatoes, potato tubers, potato growth material or other plant growth material, which comprises treating potatoes, potato tubers, potato growth material or ortho growth material plant with an effective aqueous dose comprising an effective concentration of hydrogen peroxide and optionally comprising one or more additional components selected from the following types of substances: (i) concentrations of effective traces of metals or ions of scattered metal; (ii) effective concentrations of additional activators and / or activators of hydrogen peroxide, synergists and promoters; (iii) effective concentrations of stabilizers and hydrogen peroxide modifiers; (iv) effective concentrations of pH regulators; (v) effective concentrations of organic and / or inorganic additives,
45. 45. A process for effecting Apical Dominance Rupture in plant growth material, for example, potatoes, potato tubers, potato growth material or other growth materials. of plant, which comprises the treatment of potato, potato tubers, potato growth material or other plant growth materials according to any of claims 1-42.
46. 46. Potatoes, potato tubers, and growth material of potatoes and other plants, treated to cause Apical Dominance Rupture according to any of claims 1-42.
47. 47. A composition to treat in an environmentally friendly way, food products and plant material, during storage, distribution and marketing, pre-planted, growth, and pre- and / or post-harvest, to increase yields, eliminate health risks, impart Storage stability, extend storage life and inhibit premature budding, rooted, black core formation, germination, flowering, decomposition, pathogenic losses and other processes that cause losses in quality and / or quantity of food products and vegetable matter, and promote the rupture of apical dominance, food products and vegetable matter include tubers such as potatoes, bulbs., seed grains and other matter or elements of germination,

    j ^^^ s ^^^ vegetative propagation material or elements of the plant, as well as several fruits and vegetables including solanaceous fruits and vegetables, the composition also being suitable for treating soil, other growth media and substrates, equipment, materials , water, spaces and surfaces to reduce and eliminate harmful organisms and substances thereof, comprising (a) 0.001% to 50% hydrogen peroxide (c) 0.001% to 5% of the metal ion selected from the group consisting of copper, zinc, nickel, iron, manganese, molybdenum, potassium, or combinations thereof and optionally (i) concentrations of effective traces of dispersed metal or metal ions; (ü) effective concentrations of additional activators and / or activators of hydrogen peroxide, synergists and promoters; (iii) effective concentrations of stabilizers and hydrogen peroxide modifiers; (iv) effective concentrations of pH regulators; (v) effective concentrations of organic and / or inorganic additives.
48. 48. A composition to treat in an environmentally friendly manner, food products and plant material, during storage, distribution and marketing, pre-planted, growth, and pre- and / or post-harvest, to increase yields, eliminate health risks, impart Storage stability, extend storage life and inhibit premature budding, rooted, black core formation, germination, flowering, decomposition, pathogenic losses and other processes that cause losses in the quality and / or quantity of said food products and vegetable matter, and promote the rupture of apical dominance, food products and plant material include tubers such as potatoes, bulbs, seeds grains and other materials or elements of germination, matter or elements of vegetative propagation of the plant, as well as various fruits and vegetables that include fruits and vegetables solanaceos, being the composition also ad ecuada to treat earth, other growth media and substrates, equipment, materials, water, spaces and surfaces to reduce and eliminate harmful organisms and substances thereof, comprising (a) 0.001% to 50% hydrogen peroxide (b) 0.001% to 2.5% silver ion (c) 0.001% to 2.5% of the metal ion selected from the group consisting of copper, zinc, nickel, iron, manganese, molybdenum, potassium, or combinations thereof and optionally

    ^ ¡^ & £ fej ^^^^^^^^? ¡^ ^ ^ ^ ^ ^ (I) concentrations of effective traces of dispersed metal or metal ions; (ii) effective concentrations of additional activators and / or activators of hydrogen peroxide, synergists and promoters; (iii) effective concentrations of stabilizers and hydrogen peroxide modifiers; (iv) effective concentrations of pH regulators; (v) effective concentrations of organic and / or inorganic additives,
49. 49. An environmentally compatible process to reduce and eliminate harmful organisms and substances from the soil, and other growth media and substrates, by treating the soil, other growth media and substrates, with an effective dose of a composition comprising an effective concentration of hydrogen peroxide and optionally comprising an effective dose of one or more additional components selected from the following types of substances: (i) concentrations of effective traces of metals or dispersed metal ions; (ii) effective concentrations of additional activators and / or activators of hydrogen peroxide, synergists and promoters;

    (iii) effective concentrations of stabilizers and hydrogen peroxide modifiers; (iv) effective concentrations of pH regulators; 5 (v) effective concentrations of organic and / or inorganic additives,
50. 50. The process as in claim 22 wherein the volume, air to liquid ratio in the mist is between 300: 1 and 1200: 1.
51. 51. The process as in claim 22 wherein the volume, air to liquid ratio in the mist is between 500: 1 and 700: 1.
52. 52. The process as in claim 28 wherein the volume ratio, air to liquid in the mist

    15 is between 300: 1 and 1200: 1.
53. 53. The process as in claim 28 wherein the volume, air to liquid ratio in the mist is between 500: 1 and 700: 1.
54. 54. An environmentally compatible process for the treatment of food products and vegetable matter, during storage, distribution and marketing, pre-planting, growth, and pre- and post-harvest, to increase production and yields of marketable sizes, eliminate risks to health, impart 25 storage stability, extend life 'n

    storage and inhibit pathogenic losses and other processes that cause losses in quality and / or quantity of food products and plant material, food products and plant material include tubers such as potatoes, bulbs, seed grains, and other matter or elements of germination, matter or elements of vegetative propagation of the plant, as well as several fruits and vegetables that include solanaceous fruits and vegetables, treating food products and vegetable matter, during storage, distribution and commercialization, pre-planted, growth and pre and post harvest , with an effective synergistic aqueous dose comprising an effective concentration of hydrogen peroxide and a silver ion and optionally comprising an effective dose of one or more additional components selected from the following types of substances: (i) concentrations of effective traces of metaléis or dispersed metal ions; (ii) effective concentrations of additional activators and / or activators of hydrogen peroxide, synergists and promoters; (iii) effective concentrations of stabilizers and hydrogen peroxide modifiers; (iv) effective concentrations of pH regulators;

    (v) effective concentrations of organic and / or inorganic additives, in which the effective concentration of hydrogen peroxide, the treatment time and the manner of application are such as to avoid the qualitative and / or quantitative loss of food products and vegetable matter , but at the same time not so high as to cause or induce damage to the food products and vegetable matter themselves.
55. 55. Food products and plant material when substantially treated as above in claim 54.
56. 56. An environmentally compatible process for reducing and eliminating harmful organisms and substances formed in equipment, materials, water, spaces and surfaces., Treating the equipment, materials, water, spaces and surfaces., with an effective dose of a synergistic composition comprising an effective concentration of hydrogen peroxide, silver ion and effective trace concentrations of metal or dispersed metal ions and optionally comprising an effective dose of one or more additional components selected from the following types of substances: (i) effective concentrations of additional activators and / or activators of hydrogen peroxide, synergists and promoters;

    # * "(ii) effective concentrations of stabilizers and hydrogen peroxide modifiers, (iii) effective concentrations of pH regulators, 5 (iv) effective concentrations of organic and / or inorganic additives,