PH27101A

PH27101A - Fruit vegetable freshness retaining agent composition

Info

Publication number: PH27101A
Application number: PH39604A
Authority: PH
Inventors: Hiroyuki Yoshida; Hideo Maeda; Shigetugu Sugiura; Yukiko Miyamoto; Teruyuki Kimura
Original assignee: Kao Corp
Priority date: 1989-02-06
Filing date: 1989-11-28
Publication date: 1993-02-26
Also published as: JPH0697944B2; JPH02207740A

Description

pl 1

SPECIFEFICA TIONS

FRUITS ARD VEGETABLES FRESHNESS RETAINING AGENT

COMPOSITION

(Industrial Utilization Field)

The invention relates to a composition of a freshness retaining agent which improves the keeping / guality of fruits and vegetables by inhibiting a reduction in freshness which occurs during storage and transport of such fruits and vegetables. (Description of the prior Art)

Since the harvesting times of fruits and vegetables are all concentrated within the same time period, they are frequently stored for long periods of time for the purpose of maintaining a constant supply to the markets as well as maintaining steady price levels. In addition, when such fruits and vegetables are transported over considerable distances, it is necessary to maintain the quality, and especially the freshness, of such fruits and vegetables over an extended period of time for the

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. 71° / purpose of preventing any drop in quality. However, the enzymes possessed by fruits and vegetables continue to remain active during storage following harvesting. This results in respiration which leads to softening and deterioration of the tissue. In addition, freshness is also reduced due to browning as well as putrefactionthat results from the action of microorganisms. - ls a result, long-term storage of fruits and vegetables has conventionally been achieved by empliying so-called Controlled Atmosphere (ca) stonge methods such as low-temperature storage or wraping in polyethylene material, or by inhibiting the respiration of the fruits and vegetables by lowering the partial pressure of oxygen through . intoduction of carbon dioxide gas into the air he insde the storehouse. In recent years, methods bhave als been adopted in which freshness is retained by . coaing the surfaces of each individual fruit or vegtable with a coating material. Although wax is most frequently used as the coating material, other coating materials which are used include those having

P a sdrbitan ester of an aliphatic acid or a sucrose ester of an aliphatic acid as their main in - -3- aD ORIGINAL d ol yA } ingredients and the =amulsions of those substances.

In order to maintain the freshness of fruits and vegetables for an extended peviod of time, it ig necessary to prevent contamination by microorganisms and inhibit transpiration of moisture as much as possible. In addition, it is also necessary to inhibit softening, deterioration and browning of the tissue as well as lowering the enzymatic activity ans suppressing the rzerpiration of the finite and vegetables.

Da2aplta thie, low-temperature atnorage and CA storage methods require immense equipmant costs.

Moraover, the supervision and control of such equipment requires considerable labor. since polyethylene wrapping involves the wrapping of individual fruits andi vegetables, it is extremly + ima--consuming Ani tcoukrlesoite. vn case of coating treatinent mnethods using a coating material which have been adopted in recent years, since components comoos ad primarily, for example, cf wax, which is used quite commonly, form a coating which seals the rind of the fru.t. the fruit becomes sorvounded by anaerobic envizomaent. Ths reswulis In sugars being broken dosn ny the action of enzynoes -4- po ‘BAD OPICINAL d \

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Laucing a reduction of sweetness. If this is allowed to progress further, the pulp of the fruit begins to give off an odor of fermentation. This may also result in the occurence of withering of the stems, Or yellowing of the fruit pulp which is thought to occur due to carbon dioxide gas and ethylene which are produced by the fruit being unable to pass through the pulp. : Although various types of surface activating agents have also been used for coating materials, these are also inadequate. For example, sorbitan esters of aliphatic acids are highly viscous liquids or powders depending on the type of aliphatic acid.

Reeonre Of this, they are unable to form a uniform, 16 thin coating over the surface of fruits and vegetables. In other words, sorbitan esters of aliphatic acids in the highly viscous liquid state result in a coating that is too thick and sticky.

When diluted by dispersing in water, large oil droplets are formed due to its lipophilic nature which make uniform dispersion difficult. In addition to it being extremely bothersome to handle, it has little effectivenes. Sorbitan esters aliphatic acids id in the powder state do not spread adequately over the surface of the fruit and even when dispersed in water, demonstrate the same results as in the case of liguid sorbitan esters of aliphatic acids.

Futhermore, sucrose esters of aliphatic acids can be in liquid, flake powder from depending on the type of aliphatic acid and the number of ester groups. If used as is, it is difficult to form a thin coating which spreads sufficiently, similar to the problems with the use of sorbitan esters of aliphatic acids. In other words, when these are dispersed in water, they end up running off the fruits and vegetables because they are not able to spread sufficiently. Even if they are able to he spread over the fruits and vegetables, they are inadequate because they are unable to form a coating and are poorly suited to handling because of their extremely high viscosity.

In addition, emulsified coating agents have been proposed quite recently in which sorbitan esters of aliphatic acids or sucrose esters of aliphatic acids are emulsified with an emulsifying agent. However, / these also end up running off the fruits and vegetables because they are not able to spread —-6—

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Thus conventional storage methods, treatment methods and coating materials, etc. required immense costs and vere time-consuming and troublesome. These methods als have the fault of not being able to maintain the freshness of fruits and vegetbales over an extended period of time.

As a method for solving these problems, a composition has peen proposed in which the essential ingredients are a sorbitan ester of an aliphatic acid, a s=salt of an aliphatic acid, and an alcohol.

However, although fruits and vegetables that were treated. by gently immersing in a solution in which these ingredients were diluted in water, were able to retain their freshness over an extended period of time, the treatment efficiency was inferior.

Therefore, rapid {mmersion and stirring or showering was performed in order to improve the treatment ’ efficiency. However, this resulted in the fault of

7°! the generattior of a large wclum? of bubbles which caused a reduction ir the spreading efficiency thereby preventing ghowaring from hein performed. (Summary of the Invention)

In consideration cof thesz circunstances. as a -esult of earnest stucies on the part of the inventors relating to the subject compogiticn of a frashnazs retaining agent, it wes discovered that ; components containing as essential ingredients 3a sorbitan ester of an aliphatic acid, a salt of an aliphatic acid and an alcohol as wall as a salt and/oracid of an alkaline earth metal, result in a freshnass rztaining agent composition having excellent treatment efficiency that js able to demonstrate remarkably favorable spreading properties over fruits and vegetables as well as cover the surface of such fruits and vegetables in the form of a thin, uniferm coating without causing any hindrances in terms of handling efficiency.

The invention is to keep fruits and vegetables , fresh with the use of a freghnesa-retaining -8- \ NAL ) gap ORC composition for vegetables and fruits, which comprises (A) 1 to 60 percent by waight of a sorbitan ester of an aliphatic acid. (B) 0.1 to 60 percent by weight of a salt of an aliphatic acid. and (Cc) 0.3 to 40 percent by weight of an alcohol.

The composition may further comprise (Dp) 0.01 to percent by weight of a salt and/or acid of an alkaline earth metal.

It is preferable that the salt of an alkaline earth metal be calcium hydride. 10 The invention provides an agueous solution of the composition as defined above. It is preferred to have a viscosity at 25 degree ¢ of 5 to 1,000 cPs and an elasticity at 25 degree C of 2 to 500 dyne/cm?. being capable of drawing strings.

The ester of an aliphatic acid referred to in this invention refers to an ester of sorbitan and an aliphatic acid or an ester of polyoxyethylene sorbitan aliphatic acid. Normally, the above ester of an aliphatic acid which is used is saturated or il unsaturated, straight chain or branched and the number of carbons of the aliphatic acid residue is 10 - 22, and more preferable, 12 - 18. It may be used alone or in a mixture and may be mixed with mono-, di- or triester compounds without any hindrance to the invention. The mixing amount of the sorbitan eater of an aliphatic acid in the composition may be 1 to 60 percent by weight, and more preferably 10 to 50 percent by weight. If less than 1 percent by weight, there will be no freshness retaining effects even if treated as is in the form of the undiluted liquid. In addition, there will be no improvement in spreading properties even if diluted in water and so on. Morover, if the mixing amount exceds 60 percent by weight, the sorbitan ester of an aliphatic acid will separate causing it to be unable to be uniformly mixed in the composition, thus preventing the target properties from being obtained.

For the salt of an aliphatic acid used in this invention, the salt of a saturated or unsaturated, straight chain or branched aliphatic acid containing , 10 - 22, or more preferable, 12 - 18 carbons, is desirable. Substances which are used more preferably include an alakaline metal, alkaline earth metal of ammonium =alt of an aliphatic acid. Examples of these inc tude sodivm oleate, potassium oleate, calcium oleate, magnegiuvm oleate, parium leate sodium laurate, potassium jaurale, calaium Lauratae., magnesjum taurate, barium laurate, sodium myristate, potassium myriatate, calcium mnyristate, magnesium myristate, bar im myristate, sodium palmitate,

J potassium palmitate, calcium palmitate, magnesium palmitate, barium palmitate, sodium stearate, : potassium stearate, calcium stearate, magnesium stearate, barium stearate, ammonium oleate, ammonium lavrate, ammonium myristate, ammonium palmitate and ammonium stearate. In addition, alkaline metal salts which form an aliphatic acid and a salt, or alkaline earth metal salts, ammonia and amines, etc. with an aliphatic acid may also be added separately without any hindrance to the invention. The amount of alkaline metal salt or alkaline earth metal galt, ammonia or amine, etc. that is able to saturate he alipbatic acid is sufficient for the amount that is indeed at that time. Examples of atkaline metal ) salts include NaOH, KoH, Na, C04» etc. , / , —ll- \ «

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The amount that is mixed should be the amount required to be able to improve the spreading properties when diluted with water, etc. This amount can he from 0.1 to 60 percent by veight varying according to the mired amount of the sorbitan ester of an aliphatic acid.

Alcohol in this invention refers to a mixture ot one or two or more types of menovatlent or polyvalent alcohols. Normally, a saturated or unsaturated, straight chain or branched alcohol is used having 1- 22 carbons. such alcohols having 1 - 8 carbons are more preferable, with those with 2 - 4 carbons being particularly preferable. Specific examples of such alcohols include ethanol, glycerin, propylene glycol, propanol, ethylene glycol, butanol and sorbitol.

Ethanol, glycerin and propylene glycecl are specially preferable.

The amount mixed should be the amount required to be able to improve the spreading properties when diluted in water, etc. this can be from 0.3 to 40 percent by weight varying according to the mixed amount of the sorbitan ester of an aliphatic acid or the mixed amount of the salt of an aliphatic acid.

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The alkaline earth metal salt in this invention refers to the salts of the elements of family IT. sub-family A of the periodic rable consisting of calcium, strontium, barium, radium, beryllium and magnesium. More speciticatly. examples of compounds include aliphatic (straight chain or branched having 1 - 6 carbons, or straignt or branched containing subsitituted yroupsg) carboxylates, aromatic (non-subsituted or substituted types having 6 — 12 carbons) carboxylates, halides, carbonates, inorganic or organic phosphates, cynamides, hypohalogenites, hypophosphites, nitrates, sulfates and transition metal compounds, etc. More specifically. examples of the aliphatic or aromatic carboxylates described above inctude calcium acetate, magnesium acetate. barium acetate, calcium benzoate magnesium benzoate, barium benzoate, calcium formate, magnesium formate, calcium gluconate, barium formate, calcium citrate, magnesium citrate, calcium lactate, magnesium jactate and barium lactate. Examples of halides include calcium bromide. magnesium bromide, parium hromide, calcium chloride, calcium flouride, magnesium flouride, barium flouride, calcium iodide magnesium jodid and barium iodide. Examples of “13 \ AL d gap ORG er i | 01 carbonates include calcium carbonate, magnesium carbonate and wavrium carbonate. Fxarples OF inorganic or organic phosphates include calcivm dihydrogen phoaphata, magnegium Aihydrogaen phosphate, pariuvm dihydrogen phosphate, calcium . glycerophosphate, magnesium glycerophosphate, barium glycerophosphate, calcium hexaf lourophosphate, magnesium hexaf lourophcephate, barium hexaf lourophosphate, calcium phosphate, magnesium phosphate and barium phosphate. Examples : | of cynamides include calcium cynamide, magnesium cynamide, and barium cynamide. Examples of hypchalogenites include calcium hypochlorite, magnesium hypochlorite and barium hypochlorite.

Examples of hypophosphite include calcium nypophosphite, magnesium hypophosphlte and barium hypophosphite. gxamples of nitrates and sulfates include calcium nitrate, magnesium nitrate, barium nitrate, calcium sulfate, magnesium sulfate and barium sulfate. Examples of transition metal compounds include calcium molybdate, magnesium

N molybdate and barium molybdate. Those which are y particularly preferable from among the above include _14- , aD ORIGINAL Pb), . . . oo the

1°! calcium chloride, magneainom shloride and barium chloride having a high degree of aolubility ip water. Calcium chloride is particularly preferable.

The amount that is mixed shoud be the amount which is required to he able ro remarkably improve the spreading properties when diluted in water, etc.

This can be {row 0.01 tn prroent by veight varying according to the nixed amount of sorbitan ester of an aliphatic acid or the salt of an aliphatic acid. 1f less than 0.01 percent by weight, the production of bubbles vill be observed when Ai luted in water, etc. and in some cases, this will prevent further continuation of work. In addition, if the mixed amount exceeds 10 percent by weight, problems such an 1 separation will occur which cause impairment of spreading resulting in a loss of freshness retaining effectiveness. ’

The salt of this invention refer to substances which demonstrate acidity in aqueous solutions.

Acids which are suitable for use in thia invention include inorganic acids such ar hydrochloric acid, / aulfuric acid, nitric acid and and phoaphoric aciA 7 _15- aap ORIGINAL LF \ a

“2 \© and organic acids auch as carbonic acid, formic ancld, acetic acid, citric acid and tartaric acid. The amount that is mixed should be an amount which 1s requiced in order to be abla to remarkably improve the spreading properbies when Jdituted in water, etc. phic Le preferably 0.0L to 10 percent by weight varying according to the mixed amounts of the sorbitan ester of an aliphatic acid. Lhe salt cf an aliphatic acid and the alcohol. 1t tess than 0.01 percent by weight, the production of bubbles witl be observed when diluted in water, otc.. and in some cases, this will prevent further continuation oi the work. In addition, 1f the mixed amount exceeds 10 percent Dy weight, problems such as separation will occur resulting in impairment of spreading properties causing a loss of freshness retaining effectiveness.

The total amounts of (np), (B) and (¢) described earlier within the components is 1.8 to 100 percent i by weight with 3 to 98 percent Ly weight beiny particularly preferable. The remainder is other mixed components and water. in additicn, kt is desirable that the ratio of (A)/(B) be L/0.1 to 1/60 ; and the ratio of (A)}/{(C) be 1/0.3 to 1/40. ~16--

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In the case of diluting the components of this : invention, it is particularly preferable that (A) + (B) + (C) be from 3 to 15 percent by weight.

The total amounts of (a), (mY), (C) and (1D) descripest earliav within the components ha 1.8 to LOO percent Dy weight with 3 to gg percent by weight being particutarly preferable. the remainder is mace up of other components and water. 1lt is preferable that the ratio of (A)/(1) be 1/0.1 to 1/60, the ratio of (A)/(C) be 1/0.1 to 1/40 and the ratio of (pn) /(D) be 1/0.0005 to 1/10.

When diluting the components of this invention, it is particularly preferable that (ap) + (Br) + (C) + (D) be from 2 to 20 percent by weight.

The freshness retaining agent composition of this invention may be mixed with a preservative such as benzoic acid, salicylic acid, dehydroacetic acid. hypochlioric acid, sorbic acid, orthophenylphenol propionic acid or their salts, as wall as thiapentazole, salicylic acid diphenyl, paraoxybennoic acid ester or chlorinated }Jime powder / / or other components as necessary. , ge aan ORIGINAL 9

The freshness retaining agent composition. of this invention can be used to maintain the quality and freshness of various fruits such as apples, oranges, pineapples, bananas and so on, as well as various vegetables such as tomatoes, cucumbers eggplants and so on. At the time of use, the freshness retaining agent composition is spread on the surface of the fruit or vegetable to be treated by immersion, coating, spraying or mechanical processing in accordance with routine methods after suitably diluting. The liquid is then removed from the fruits ' or vegetables being treated and then dried or allowed to stand to form a coating.

This invention relates to an agueous solution of a freshness relating agent composition for fruits and

Co vegetables which has the characteristic of the - viscosity of the agueous solution when diluted in ; | water being 5 - 1000 cp at 25 degree ¢, and in particular, 10 - 300 cp. the elasticity being 2 - 500 ayne/cm® at 25 degree C, preferable 5 - 100 dyne/cm®, as well as being able to demonstrate spinnability (being capable of drawing strings).

If the viscosity and slasticity exceed the bl . is 8 — \ \

ranges indicated above, the sgorfaces cof the fruits and vegetables will become sticky at the time of treatment. In addition, nandling properties will be inferior during immersion and draining work.

The spinnability of this invention refers to the property of drawing long strings when the fruits or segaetables are slowly lifted from the solution after / heing immersed in such goluticr. This can also be indicate elasticity.

The above values for viscosity and elasticity : indicated above refer to the values at the time of use. DMNormally, the invention is used diluted with O / 7 - 99 parts by weight of water to 1 part by weight of

Lo / the mixed undiluted liquid. a nl / 15 In this invention, it is preferable that the pH of the aqueous solution in which 1 part by weight of the composition is diluted in 0 - 99 parts by weight of the diluent water, be from 7 to 10. If the pH of the aqueous solution which is diluted in 0 -99 parts by weight of water i3 from 7 tc 10, the agueous solution is able to demcnstrate greater viscoelasticity thereby spreading properties. ~19- ap ORIGINA- J \e :

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Examples of the alkaline agents, puffer solutions and buffers whico are used in order to attain this pH range include alkaline agents auch as sodium hydroxide. potassium Lydronide, barium hydroxide; calcium hydroxide, magnasium hydroxide, sodium carbonate, potassium carbonate, godiun bicarbcnate. disodium phosphat2, trinsodivn phosphate, dipotasegium phosphate; tripotassiun prhiospnate, sodium pyrophosphate, potassiom pyrephcsphate, sodium triphosphate, godiuvm methaphoosphate, godium propicnate, chloramine-N. chloraaina=T, L-lysine.

L-arginine, L-ornichine. alkaline metals or alkaline earth metale cof carboxylic acids. ammonia and awine saLts. More cpecifically. exarpicia of thase incaude sodium acetate, sodium «citrate, sodium succinate, sodivm pronienzte, sodium laurate, pctassium laucate, sodinm cleate, potassium oleate, scdium stearate, potassium atearate. amie iL ur cleate, ammonium faurate. amnonium myristate and ammoniuvin palmitate.

Fxamples of huffar soln ions and butfers include the phosphate puffer solution and buffer comprised vf disodium phosphate and nmonogadium chosphate, the puffer solution comprised of boric acid and sodium hydroxid=., the nffer soloution cernprised of glycine -20-

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1 l and sodium bhydoxide, the buffer solution and buffer comprised of sodium carbonate and sodium bicarbonate, rhe buffer solutiocn comprised of sodium bicarbonate and gdimm bydoxide and the buffer aolntion / 5 comprised of disodivm phosphate and sodium nydroxide.

The freshness retaining ayant rowpoaition of thiz invention may be mixed with a representative such az benzoic acid, salicylic acid, drhydroscetic acid, hypochloric acid: sorbic acid, orthophenylphenol, propionic acid or their salts. as well as thiapentazole, diphenyl, paraoxybenzoic acid ester or chlorinated lime powder ov other aomponenta as necessary. hs haa beach Asa=ribed above: in the caae the concentrations of these essential ingredients of the composition of this invention congiating of the sorbitan ester of an aliphatin acid, rhe salt of an aliphatic acid, ap aicobol, and the as't and/or acid ar an alkzlirz earth metal, are LOW. the compasition can be used as is. [f the concentrations of such sggential ingrdients are high, the composition can be diluted in water, etc. In either case, there are remarkable chang=s in the plhyuical properties of the solution and woreover, there ia no drop in efficiency

Vo 25 in terms cf the work process. In both casas, the -21- oo i ip ORIGINAL M \

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. : 0 2! composition possesses excellent spreading properties at the time of use. By spreading the aqueous solution of this composition on fruits and vegetables ‘after their barvest, a uniform, thin coating is formed chart has Lov oxygen permeability over the entire surface of the fruits and vegetables. This coating inhibits enzymatic and non-enzymatic damage to the fruits and vegetables that occurs during and in the distribution process following storage. As such, it rararkably suppresses raductions in freshness of such fruits and veastabhles.

The freshness retaining agent composition of thie invention can he suitably spread over the aurfaces of frvite and vegetables in a eimple procesas Az a result, the freshnase retaining agent composition of this invention allows the freshness of fruits and venetables to be retained for an extended period nf time without the use of especial etorage equipment. {Emhodimental

The fn'!lowing nrovides a detailed description of » , this invention through the use of embodiments. ’ -r 2.

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However, this invention is not limited to these embodiments. in accordance with the prescription of

Embodiment 1 - 10, each of the components was stirred and mixed to prepare a freshness retaining agent for fruits and vegetables. When this freshness retaining agent was diluted in water by a factor of 10 (mixing examples of Embodiments 2 and 3), or when diluted in watery by a factor of 20 (mixing examples of 16 Embodiment 1 and Embodiments 4 - 10), the physical properties of the aqueous solution changed remarkably and | spreading properties were improved drastically.

Thebe aqueous sclutions were sprayed onto pineapples that had been harvested. Fhe coating process was then completed by draining the water from the pineapples and drying. There was no formation of bubbles during this time, and there were no problems whatsoever in terms of continuation of the work. 5 | After storing for 1 month (indoors at 20 degrees Cc), i 20 the pineapples were cut open, When the pulp of the ! : pineapples was examined, it was found that the / freshness of the fruit was retained extremely well.

The results have been summarized in Table 1

13 14 (composition of Freshness Retaining Agents) and Table 2 (Evaluation of Freshness Retaining Agents). respectively.

Table 2 Bvaluation of Freshness Retaining Agents > ob |..Bass of Handling... - 1 0 2 C 3 0 4 0

Embodiment > © 6 0 : 7 0 yi : } :

AN 9 0

We 10 0

ALT | 15

AN i ee (0: Good X: Poor)

231°!

Embodiment 11 (Mixture) (3 by weight)

Sorbitan Oleate 30

Monoaesters 30%

Diesters 40%

Triest=vs 30%

Sodium Oleate 20

Ethanol 10

Glycerin 10

Propylene Glycol 10

Water 20

Each of the components were atirred and mixed according to this prescription to prepare a freshness retaining agent for fruits and vegetables. When this freshness retaining agent was diluted in water by a ‘ factor of 20, the physical properties of the aqueous solution changed remarkably, and the apreading properties vere remarkably improved. Harvested pineapples ware then immersed in this aqueous solution. The water was drained off and Lhe pineapple were dried to from a coating. After ’ storage for 1 month (indcors at 20 degree C), the ’ pinapples were cut open and the state of the pulp was ‘ Che -26- / \ a { DER examined. ghe freshness was found to be retained extremely well.

Embodiment 12 (Mixture) (% by weight) \ 5 Sorbitan Laurate 25

A

- Monoesters 30% - Diesters 40%

S Triesters 30%

Sodium Laurate 10

Ethanol 5

Glycerin 5 prdpylene Glycol 15

Water 40

Each of the components were stirred and mixed . 15 according to this prescription to prepare a freshness retaining agent for fruits and vegetables. When this freshness retaining agent was diluted in water by a factor of 10, the physical properties of the aqueous solution changed remarkably, and the spreading ~ . -27~ 3

BAD ORIGINAL 3 ol . yy! properties were remarkably improved. Harvested pineapples were then sprayed with this aqueous solution. The water was drained off and the pineapples were allowed te stand Lo from a coating.

After storage for 1 menth (indoors at. 20 degree C). the pineapples were cut open and the state of the pulp was examined. The freshness was found to be retained extremely well.

Froodiment 13 (Mixture) (% oy weight)

Sorbitan Monooleate 30

Sodium Oleate a5

Ethanol 10 ~~ Ppopylene Grycol ’ 10

Water 15 o Fach of the components were stirred and mixed : vo according to this prescription to prepare freshness : retaining agent for fruits and vegetables. When this i freshness retaining agent was diluted in water by a / 20 factor of 10, the physical properties of the aqueous ~28- 2) . BAL OiiuiNAL &

Co Lo solution changed remarkably, and the spreading properties were remarkably improved. Harvested pineapples were then coated with this aqueous "solution. The water was drained off and the pineapples were dried to form a coating. After storage for 1 month (indoors at 20 degree C), the pineapples were cut open and the state of the pulp was examined. The freshness was found to be retained extremely well.

Embodiment 14 (Mixture) (% by weight)

Sorbitan Monooleate 50

Sodium Oleate 10

Ethanol 10

Glycerin 20

Propylene Glycol 10

Each of the components were stirred and mixed according to this prescription to prepare a freshness

J / retaining agent for fruits and vegetables. When this freshness retaining agent was diluted in water by a ol factor of 20, the physical properties of the aqueous solution changed remarkably, and the spreading properties remarkably improved. Harvested pineapples ‘were then sprayed with this agueous solution. The water was drained off and the pineapples were dried to form a coating. After atorage for 1 month (indoors at 20 degree C), the pineapples were cut open and the state of the pulp was examined. The freshness was found to be retained extremely well.

Embodiment 15 (Mixture) (% by weight)

Sorbitan Laurate 30

Moo alters 30%

Dicsoars 40% veiesters 30%

Oleic Acid 33

NaOi 4

Ethano! 10

Propylene Glycol 10 viater 132 7

Each of the components were stirred and mixed according to this prescription to prepare a freshness ~-30- = ; 'BAD ORIGINAL Bp retaining agent for fruits and vegetables. When this freshness retaining agent was diluted in water by a factor of 20, the physical properties of the agueous solution changed remarkably. and the spreading properties were remarkably improved. Harvested pineaptles were then coated with this agueous aolution. The water Was drained off to form a coating. After storage for I month {indoors at 20 degree C), the pineapples were cut open and the state of the pulp was examined. The freshness vas found to pe retained extremely well.

The following describes Comparative Examples 1 - 5.

Comparative Example 1 . : (Mixture) (% by weight) godium Oleate 30

Ethano) 10 glycerin 10 s Propylene’ Glycol 10

Water 40 a!

Comparative 2 (Mixture) (% by weight)

Sorbitan Oleate 20 / (same as that in ®oholdiment 1)

Ethanol 5

Glycerin 5 propylene glycol 20

Water 50

Comparative 3 (Mixture) (% by weight)

Sorbitan Oleate 30 (same as that in Embodiment 1)

Sodivm Oleate 20

Water 50

: v1

Comparative § (Mixture) (% by woilaht)

Sorbitan Clecate 0.5 (same as that in embodiment 1)

Sodium Oleate 35

Ethanol 10

Glycerin 10

Propylene Glycol 10

Water 34.5

Each of the components wuerz stirved and mixed according to the prescriptions of Comparative 1 - 5 to prepare & freshness retairing agert for fruits and vegetables. Fach of these fresbness retaining agents were diluted in water and harvested pineapples were then immersed in them. The water was then drained from the pineapples to form a coating. After storage for 1 month (indoors at 20 degree C), tha pineapples were cut open and the state of the pulp was examined.

For all cf these freshness retaining agents arxamined, / the pulp of the pineapples was partially browned and the freshness was found not to be \ retained 7 l33- « 3 lero ORIGINAL oi \

/ 2°! adequately.

The results of Embodiments 11 — 15 and

Comparative 1- 5 above have heen summarized in Table 3 ° 1

Table 3

Freshness }#oreading Solu—~ State

Retention |Prpperties {bility

Emb. 11 0 0 0 Soluble, liquid

Emb. 12 0 0 0 " :

Emb. 13 0 0 I) " ‘

Emb. 14 0 0 v Co » Cd

Emb. 1 5 0 0 0 n i

Comp. Ex. | X PX 0 "

Comp. Ex. 2 X CX X |sepoeared, liquid

Cimp. Ex. 2 ¥ OX X Separated, (liquid Co vo ~golid mixture) com. Fx. 4 | X X X " ;

Comp. Fx. 5 X X 0 Soluble, liquid

Untruated x X i 8 (0: God X: Poor) ~34 \ ” pal TTT y

BAD ORIGINAL A

L wt’

- Embodiment 16 (Mixture) (3 by weight)

Polyoxyethylne Nonylphenylether 35 (no. of EO added: 5)

Ethyl Alcohol 25

Sodium Carbonate 1

Water 39

Each of the components vere stirred and mixed according to this prescription to prepare a freshness retaining agent for fruits and vegetables.

When 20 percent by weight of this freshness retaining agent was diluted in water at 80 percent by weight, an aqueous solution was obtained in which the concentration of polyoxyethylene nonylphenylether (no. of EO added: 5) was 7 percent by weight. The viscosity, elasticity and pH of this aqueous solution at 25 degree C was 30 cp (g Tyne viscometer, Tokyo

Keiki Co., Ltd.), 5 dyne/cw’ (Rheolograph, Toyo Seiki ’ Seisakusho Co., Ltd.) and 7.8, respectively. The solution was also capable of drawing strings. In addition, the spreading properties were favorable. , 35m —-—

Commercially available pineapples vere then immersed in this aqueous solution. After the pineapples were drained, they were stored (indoors at 20 degree C). After 1 month, the pineapples were cut open and the state of the pulp was examined. The freshness was found to be retained " extremely well.

Embodiment 17 (Mixture) (¢ by weight)

Polyoxyehtylene Nonylphenylether 30 (no. of EO added: 5)

Sodium Oleate 1

Propylene Glycol 50

Water 19

Each of the components were stirred and mixed according to this prescription to prepare a freshness retaining agent for fruits and vegetables. When 10 percent by weight of this freshness retaining agent was diluted in water at 90 percent by weight, an aqueous solution was ~ obtained in which the concentration of polyoxyethylene nonylphenylether (no. of EO added:

5) was 3 percent by weight. The viscosity, elasticity and pH of this agueous solution at 25 degree C was 50 cp (B Type Viscometer, Tokyo Keiki

Co., Ltd.), 30 dyne/cm 2 (Rheolograph, Tokyo Seiki

Seisakusho Co., Ltd.), and 7.6, respectively. The solution was also capable for drawing strings. In addition, the spreading properties were favorable.

Commercially available melons were then immersed in this aqueous aiutits, After the pineapples were drained, they were stored (indoors at 20 degree

Cc). After 1 month, the pineapples were cut open and the state of the pulp was examined. The freshness was found to be retained extremely well.

Embodiment 18 (Mixture) (% by weight)

Polyoxyethylene Nonylphenyether 20 (no. of EO added: 5)

Polyoxyethylene Sorbitan Trioleate 40 (no. of BO added: 20)

Sodium Oleate 1

Ethyl Alcohol 34

Water 5

Each of the components were stirred and mixed

+n epi mime re = TE Ll is es mera ee ene aes mr er a rn ee ——————————_"\ yt?! according to this prescription to prepare a freshness retaining agent for fruits and vegetables. When 10 percent by weight of this freshness retaining agent was diluted in water at 90 percent by weight, an aqueous solution was obtained in which the concentration of polyoxyethylene nonylphenylether (no. of EO added: 5) and polyoxyethylene sorbitan trioleate (no. of

EO added: 20) was 6 percent by weight. phe viscosity, elasticity and pH of this aqueous solution at 25 degree C was 60 cp (B Type viscometer, Tokyo Keiki Co., Ltd.), 40 ayneson’ (Rheolograph, Toyo Seiki Seisakusho Co., Ltd.) and 7.6, respectively. The solution was also capable i5 of drawing strings. In addition, the spreading properties were favorable. Commercially available watermelons were then immersed in this aqueous solution. After the watermelon vere drained, they were stored (indoors at 20 degree Cc). After 1 | month, the watermelons were cut open and the sate i of the pulp was examine. The freshness was found to be retained extremely wel... bo | \ vs ; oC ] ; f -38 - /

LF

Embodiment 19 (Mixture) ($s by weight)

Polyoxyethylene Nonylphenylether 30 (no. of EO added: %) sorhitan Trioleate 30

Sodium Carbonate 2

Ethyl Alcohol 30 : Water 8

Each of the components were stirred and mixed according to this prescription to prepare a freshness rataining agent for fruis and vegetables. when 10 percent by weight of this freshness retaining agent was diluted in water at 90 percent py weight, an aqueous solution was obtained in which the concentration of polyoxyethylene . nonylphenylether (¢r. of EO added: 9) and gorbitan trioleate was 6 percent by weight.

The viscosity. elasticity and pH of this aqueous solution at 25 degree c was 50 cp (B

Type Viscometer: Tokyo Keiki Co.. Ltd.) 50

: pal! dyna/om? (Rheolograph, Toyo Seiki Seisakusho

Co., Ltd.) and 8.0 respectively. The solution was also capable of drawing strings.

In addition, The spreading properties were favorable. Commercially available watermelons were then immersed in this agueous solution. After the watermelon were oo

Srained, they were stored (indoors at 20 degree CJ). After 1 month, the watermelons were cut open and the state of the pulp was examined. The freshness was found to be retained extremely well. !

NT

SE CEES oo eGR Soba ht AR in

Ln bt Sr edn BY : : ; ABER B aR ; ee wo gneh d Table 4 3 — —— Embodiments and EE add emanta {8 — Comparative Example pe x ] T—— } i Components and CT 16 17 18 1e y Evaluation Results 3 I : Polyoxyethylene Nonylphenylether 35 30 § (No. of EO added: 5) _ _ polyoxyethylene Nonylphenylether 2 (No. of EO added: 9) i or 30 i polyoxyethylene Sorbitan Trioleate ] {i (No. of EO added: 20) 40 i Sorbitan Trioleate | 30 1 Sucrose Monooleate oxvethylene Stearylether i 0 po Ethyl Alcohol 25 34 | 30

Fi

T Propylene Glycol 50 a , iy Karaya Gum _ _

Sodium Oleate lL 1 bi : : . Chao a ii Cre eostun corponare 1 1 | Carbonate ] 1 HE _ 2 1 Concentration of Activator when 1 piluted in Water (percent by . bo weight) 7 3 6 6 degree C (cp) 30 50 60 _| 50

Elasticity: 25 dgree,C : (dyne/cm”) 5 30 40 50

Spinnability | o | 0 oo | __ 0 pH when Diluted in Water | Ls | | 6 | : { (25 deqree C) 7.8 7.6 7.6 8.0

Names of Treated Fruits pine Helens | ot | Water-— it or Vegetables app melons | melons

Spreading Properties oo | _o | oo 1 0

Effectiveness i } ’ = 4) zZ : i

LE EER TR RP A I haar

IRE eR LLL PAE NIE SRR FH TRY RT TI TS TAT A FRR A TY FERC Le AEBS

Claims

Ak str + ent AR ot mA et it Et BIE bd 0 i 2 eee -

\ . jr > by fF 4 . Fd ) 9 |¢ ! # io] ( NRL ‘ )’ % vi p) frais id! IRR REN ISA

FY. by OeR TY ¥ 8 ( LN ig J | 1 ix pil)

Fr . pi hd CLAIMS fom (LO [I ERE OA : Padi, % od : EER Oe JINR, 4 ERE s DI Clnah = oo Co Cg hogs go 1. A freshness—retaining composition for oo $l i ' i womb gp . ned | eae Co : . HE A 8 bo fruits and vegetables, which comprisaeaiy(A)r 1 Ea SL Cl Coa TT hiya . . i NEA [A rt LE REG i i to 60 percent b weight of a so on Pook os NT Ape i y g sorbl tan aster. 2 ahh wa Ct: Se REEL Benn al SR . [ Nl TR ce gE . Bradt 5 or a polyoxyethylene sorbitan ester tof an bo RR Cl Log Ac TE ge Bed i vo . . i ceo fl 8000 0, Pesky

J . aliphatic acid having 10 to 22 carbon atoms, x bia] ed LR : fo eT ee iL A REE . : pel Ih A RTE (B) 0.1 to 60 percent by weight of a, salt’iy gd jr wi bre fog i ¢ SY Ty 41 a I AJ Bo A ! - fo E . . . ’ CE Ege 5 JOYS 7 V with an alkaline melal, an alkaline earth 3 th EA 2! gi ¥ oy he aL ; J UE nf i] . : yh he nadir a LE ' : : : . . . Ppa pe ET metal or ammonium of an aliphatic acid having Heh i i SENET LER E RR . i . . so Ey VMREN RE AC lo 10 to 22 carbon atoms and (C) 0.3 to 40. 3 thal ht : Ri i Ry, Ie pics, AE , Cor Dann amelie oe EIERE 1 nN ! I te i 8 mgt PHEIIEL IY N ~ a oy . HE Radner SRE Se | percent by jg. of an alcoliol having 1 to 22 4 SLA is i . . . 0 ROE Rr ENE ~ carbon atoms. alia A “ ERP Af Te i Ves Sie vo FERRY Sn 5X hE YR \ wa 2 GRR OR \ ih z J a ia

Z . Ca . } Ee EUR EK

\ 2. The composition as claimed in Claim 1, A en ee : - , 3 TH ER NN A , which further comprises (D) 0.01 to 10 : Lee oh Re CH IR Ta A OH en | . . . . Sf TE percent by veight of s salt aud/or an acid of ad PA > id } Hl, FORE gt IPN ‘® ha ) ] JOA Sie ST e i an alkaline earth metal setected from the ’ ye i BL eR gE Sh

~ . . sas . ne . Co ie RR SS Pp group consisiting of an aliphatic carboxylate - ad ele Lyre Lo Ea vi Se having 1 to 6 carbon atoms, an aromatic Co Bd Ce 4, Wd HE - carboxylate having 6 to 12 carbon atoms, a SA hen oy Vad wf NARI , hi Ji halide, a carbonate, a phosphate, a cynamide, : : Ca . ce fod vl . ; : . . "RE a hypohalogenite, a hypophosphite, a nitrate, 2d ’ J FL To fe CC aiesR : BEES [5 OR 0 Bl i Brin Rr BLESS / L oA

Te . Rl : Cot HE prs Lhe [5 ts FIRE La ) 5 rt 1 In Ie pn emer e ! — k i a i ol BAD ORIGINAL 9 Ta AO eo —— — _ . : ol : 1 a sulfate and a transition metal compound.

: 3. The composition as claimed in Claim 1, which further comprises water to form its agueous solution. ; \ 8 4. The composition 28 claimed in Claim 1, / which comprises 3 to 15 wt. % of (A), (B) and : (c) and further water to form an agueous : soution thereof having a viscosity of 25 degree C of 5 to 1,000 cP, an elasticity at degree C of 2 to 500 dynes/cm Zand a pH value of 7 to 10, wherein said (A), (B) and (ve, ve as defined in claim 1. —43- pT -

¢. aR n Lo 'BAD ORIGINAL A