TH99012B - Microbial edible fruit and vegetable treatments - Google Patents

Abstract

Methods of controlling contamination of bacteria, yeast, and / or mold of edible fruit or vegetable containing active to that place with water-stable microbicidal mixtures. Induced by ultraviolet light It forms from water and (A) at least one component selected from (I) solid state microbicides containing at least one bromine. Atoms per molecule; II) aqueous solution / slurry of (I) compounds; (III) aqueous concentrate with an active content. Bromine at least 50,000 ppm derived from water and (i) BrC1 or BrC1 and Br2 and (ii) alkali sulfamate metal is more than sufficient base, where the relative proportions of (i) and (ii) will Give atomic ratio Of nitrogen per active Bromine above 0.93, and where the pH of the mixture is higher than 7; (IV) solid-state mixtures formed by dehydration of mixtures (III), and (B) ascores. Bic acid is dissolved or its salts or esters that can be eaten to inhibit photodegradation. Ultra violet

Claims (1)

1. Methods of controlling bacterial, yeast, and / or mold contamination of at least one edible fruit or vegetable, in which a method consists of the use of an edible fruit or vegetable with a killing compound. The decomposition stable microorganisms induced by ultraviolet light, such mixtures contain less than 100 ppm (wt / wt) of active bromine and are formed from the constituents. Water and (A) at least one microbe-killing component selected from: I) at least one GI compound: