WO2003086047A2 - Allongement de la duree de conservation de matieres vegetales recoltees au moyen de derives d'acide ascorbique et de compositions de ceux-ci - Google Patents

Allongement de la duree de conservation de matieres vegetales recoltees au moyen de derives d'acide ascorbique et de compositions de ceux-ci Download PDF

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WO2003086047A2
WO2003086047A2 PCT/IL2003/000304 IL0300304W WO03086047A2 WO 2003086047 A2 WO2003086047 A2 WO 2003086047A2 IL 0300304 W IL0300304 W IL 0300304W WO 03086047 A2 WO03086047 A2 WO 03086047A2
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solution
ascorbic acid
suspension
plant matter
composition
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PCT/IL2003/000304
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English (en)
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WO2003086047A3 (fr
Inventor
Abed Shalata
Elias Abushqara
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Frutavit Ltd.
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Priority to AU2003226602A priority Critical patent/AU2003226602A1/en
Priority to GB0424755A priority patent/GB2403641A/en
Publication of WO2003086047A2 publication Critical patent/WO2003086047A2/fr
Publication of WO2003086047A3 publication Critical patent/WO2003086047A3/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes

Definitions

  • the present invention relates to methods and compositions used for extending the shelf life of harvested plant matter, and more particularly, to a method for extending the shelf life of harvested plant matter using ascorbic acid derivatives and compositions thereof.
  • Particular ascorbic acid derivatives featured in the present invention are 6-O- ⁇ -D-galactopyranosyl-L-ascorbic acid, also known as and herein equivalently referred to as L-ascorbic acid galactose, herein, indicated by the acronym ASC-Gal, and, L-ascorbic acid-6-palmitate, herein, indicated by the acronym ASC-Pal.
  • ascorbic acid derivatives as active ingredients exhibiting antioxidation properties, characteristics, and behavior, either singly or in synergistic combination, included in compositions of solutions or suspensions applied onto harvested plant matter, are effectively utilized for significantly extending the shelf life of the harvested plant matter.
  • the term 'plant matter' generally refers to an entire or whole plant, to a portion of an entire or whole plant, to a component thereof, or, to a combination thereof.
  • the form of the plant matter is selected from the group consisting of a raw form, a partly processed form (that is, substantially solid and visually recognizable as originating from a plant), a loose form, a bundled form, and combinations thereof.
  • plant matter particularly relevant to the field of the present invention are fruits, vegetables, and flowers, in a raw or partly processed, loose or bundled, form.
  • plant matter as entire or whole plants also relevant to the field of the present invention, are trees, shrubs, bushes, grass, and moss, in a raw or partly processed, loose or bundled, form.
  • plant matter as a portion of an entire or whole plant, or, a component thereof, also relevant to the field of the present invention are leaves, blossoms, beans, seeds, grains, stems, stalks, fibers, and roots, in a raw or partly processed, loose or bundled, form.
  • 'harvested' plant matter generally refers to any of the above types of plant matter which has been harvested, that is, manually, mechanistically, or automatically, separated, detached, or removed, such as by pulling or cutting, from the point or location of cultivation, development, or growth, of the plant matter, such that the harvested plant matter is no longer cultivated, developed, or grown.
  • the harvested plant matter is gathered or collected, and subjected to a variety of numerous processes and sequences, involving activities such as packaging, storing, transporting, and treatment, in a variety of forms before eventually being sold in commercial wholesale and retail (shelf) environments.
  • AOS Active oxygen species
  • AOS Active oxygen species
  • membrane lipids, proteins, and nucleic acids Shalata et al., 2001; Halliwell and Gutteridge, 1989.
  • AOS Active oxygen species
  • GSH reduced glutathione
  • lipophilic such as ⁇ -tocopherol or carotenoids
  • oxidative damage may result due to the balance between production of AOS and their detoxification by alteration of the antioxidative system (Hernandez et al., 1993, 1995; Gomez et al., 1999; Shalata et al., 2001).
  • vitamin C Ascorbic acid (vitamin C), schematically illustrated immediately below, is a relatively small, water-soluble antioxidant molecule, which acts as a primary substrate in the cyclic pathway for enzymatic detoxification of hydrogen peroxide (H 2 O 2 ). In addition, it acts to directly neutralize superoxide radicals (O 2 ' ⁇ ), single oxygen, and as secondary anti-oxidant during reductive recycling of the oxidized form of ⁇ -tocopherol (vitamin E), another lipophilic anti-oxidant molecule (Noctor and Foyer, 1998; Shalata and Neumann, 2001).
  • Ascorbic acid was identified as the antiscorbutic factor about 70 years ago (Davies et al., 1991), is well known as an effective antioxidant which protects humans from diseases, primarily by functioning as a scavenger of AOS involved in most human diseases (Arrigoni and Tullio, 2000; Horemans et al., 1997).
  • AA ASCORBIC ACID (ASC)
  • ASC dehydroascorbate
  • vitamin C Ascorbic acid, being vitamin C, is an important quality component of many types of fruits and vegetables. It is now generally accepted that vitamin C is one of the most important free radical scavengers in plants, animals, and humans (Mackersic and Lesham, 1994), which is the main reason that vitamin C is considered to play a significant role in reducing carcinogenesis and cardiovascular diseases. Protection against free oxygen and other metabolic radicals is also an important characteristic of vitamin C in the physiology of plants and fruits (Elstner, 1982). Vitamin C may also be involved in preventing certain physiological fruit disorders, such as superficial scald in apples, and preventing oxidative damage. Vitamin C is also involved in many reactions in basic plant metabolism (Chinoy, 1984), and is widely used in the fruit processing industry.
  • Vitamin C ascorbic acid
  • antioxidant Kerat et al., 1988
  • ASC is very sensitive to heat, light, and the action of oxidizing agents and metal ions. ASC is readily oxidized, especially in aqueous solutions, by reacting with atmospheric oxygen (Strayer, 1988). Since ASC is not stable, use of it as an antioxidant for foodstuffs is significantly limited, especially with respect to commercial application. Some ASC derivatives, in particular, at positions 6, 2, or 3, are stable, can be readily synthesized, and retain antioxidant properties and behavior (Tan a et al., 1966).
  • ASC-Gal 6-O- ⁇ -D-galactopyranosyl-L-ascorbic acid, or L-ascorbic acid galactose, herein, indicated by the acronym ASC-Gal, schematically illustrated immediately below, is a relatively stable derivative of ascorbic acid (ASC). Synthesis of ASC-Gal from lactose and sodium ascorbate using ⁇ -galactosidase enzyme, and purification thereof, are well known, for example, as disclosed in Hong et al., JP 02311490/89, JP 06228183/93, and JP 06228184/94.
  • ASC-Gal L-ascorbic acid galactose
  • JP Patent Application Publication No. 05244898 published Sept. 24, 1993, of JP Patent Application No. 1992-57042, filed Feb. 7, 1992, teaches about the uses of L-ascorbic acid galactose (ASC-Gal) and its salts for improving stability of a variety of different food products, such as bread, chewing gum, grapefruit juice, and mayonnaise.
  • ASC-Gal L-ascorbic acid galactose
  • JP Patent Application Publication No. 05271079 published Oct. 19, 1993, of JP Patent Application No. 1992-101948, filed Mar. 27, 1992, teaches about the uses of L-ascorbic acid galactose (ASC-Gal) for being active in ophthalmic solutions for pharmaceutical or therapeutic applications involving treatment of eye disorders.
  • ASC-Gal L-ascorbic acid galactose
  • JP Patent Application Publication No. 05213736 published Aug. 24, 1993, of JP Patent Application No. 1992-57044, filed Feb. 7, 1992, teaches about the uses of L-ascorbic acid galactose (ASC-Gal) for stabilizing and/or being active in skin lightening cosmetic products.
  • ASC-Gal L-ascorbic acid galactose
  • the lipophilic ascorbic acid derivative, L-ascorbic acid-6-palmitate (ASC-Pal), is stable and a good antioxidant in model systems and is effective in cellular systems.
  • the lipophilic nature provides it with access to lipid sites in membranes and lipoproteins and act as an antioxidant against AOS (Liu et al., 1996; Halliwell, 1996).
  • Other studies indicate that this capability of inter micellar diffusion, being a function of the length of the hydrophobic chain (Liu et al., 1992), is one of the main factors that affect antioxidant activity of L-ascorbic acid-6-palmitate (ASC-Pal).
  • L-ascorbic acid-6-palmitate (ASC-Pal) is a relatively inexpensive commercially available chemical.
  • This disclosure is absent of any direct, indirect, or suggestive, teaching of using the ascorbic acid derivative L-ascorbic acid-6-palmitate (ASC-Pal) in synergistic combination with ⁇ -tocopherol and/or ascorbic acid, for exploiting their antioxidant properties, characteristics, and behavior, in compositions or formulations of solutions or suspensions which are applied onto harvested plant matter, such as fruits, vegetables, or flowers, for the objective of extending the shelf life of the harvested plant matter.
  • ASC-Pal ascorbic acid derivative L-ascorbic acid-6-palmitate
  • Vitamin E (tocopherol, ⁇ -tocopherol), schematically illustrated immediately below, is a natural antioxidant which is active in physiological liposomes and cellular membranes, and also acts as an AOS quencher to reduce the decay of lipids and proteins caused by attack from free radicals (Fukazawa et al., 1993). Similar to ASC-Pal, vitamin E has a lipophilic nature which provides it with access to lipid sites in membranes and lipo-proteins.
  • compositions necessarily include at least one polysaccharide polymer, at least one preservative, and at least one acidulant, for proper implementation of the disclosed invention.
  • the compositions may also include at least one of a variety of different types of additional components or ingredients, such as antioxidants, for example, ascorbic acid, L-ascorbic acid-6-palmitate (ASC-Pal), and/or tocopherols
  • antioxidants for example, ascorbic acid, L-ascorbic acid-6-palmitate (ASC-Pal), and/or tocopherols
  • this disclosure is absent of any direct, indirect, or suggestive, teaching of specifically using the ascorbic acid derivative L-ascorbic acid-6-palmitate (ASC-Pal) in synergistic combination exclusively with ⁇ -tocopherol and/or ascorbic acid, for exploiting their antioxidant properties, characteristics, and behavior, in compositions or formulations of solutions or suspensions which are applied onto harvested plant matter, such as fruits, vegetables, or flowers, for the objective of
  • ASC-Pal ascorbic acid derivative L-ascorbic acid-6-palmitate
  • the present invention relates to a method for extending the shelf life of harvested plant matter using ascorbic acid derivatives and compositions thereof.
  • Particular ascorbic acid derivatives featured in the present invention are 6-O- ⁇ -D-galactopyranosyl-L-ascorbic acid, also known as and herein equivalently referred to as L-ascorbic acid galactose, herein, indicated by the acronym ASC-Gal, and, L-ascorbic acid-6-palmitate, herein, indicated by the acronym ASC-Pal.
  • ascorbic acid derivatives as active ingredients exhibiting antioxidation properties, characteristics, and behavior, either singly or in synergistic combination, included in compositions of solutions or suspensions applied onto harvested plant matter, are effectively utilized for significantly extending the shelf life of the harvested plant matter.
  • L-ascorbic acid galactose as the featured ascorbic acid derivative in concentrations of 0.1 - 75 mM, dissolved or suspended in water, an alcohol, and/or a glycol, is active and effective as a sole antioxidation active ingredient, for significantly extending the shelf life of the harvested plant matter.
  • each corresponding composition of the second and third general preferred embodiments of the method (i) ⁇ -tocopherol, (ii) ascorbic acid, and (iii) L-ascorbic acid-6-palmitate as the featured ascorbic acid derivative, each in concentrations of 0.1 - 50 mM, dissolved or suspended in an alcohol/water solution, are active and effective as a synergistic combination of antioxidation active ingredients, for significantly extending the shelf life of the harvested plant matter.
  • Applying the corresponding compositions onto the harvested plant matter is preferably performed using a dipping or spraying procedure performed at room temperature, during which the harvested plant matter is subjected or exposed to the applied composition for a time period of between thirty minutes and two hours, or, between three and ten seconds, respectively.
  • a method for extending the shelf life of harvested plant matter comprising applying onto the harvested plant matter an effective amount of a solution or suspension which features L-ascorbic acid galactose as an antioxidation active ingredient.
  • a method for extending the shelf life of harvested plant matter featuring applying onto the harvested plant matter an effective amount of a solution or suspension consisting essentially of (i) ⁇ -tocopherol, (ii) ascorbic acid, and (iii) L-ascorbic acid-6-palmitate, as antioxidation active ingredients.
  • a method for extending the shelf life of harvested plant matter featuring applying onto the harvested plant matter an effective amount of a solution or suspension which features (i) ⁇ -tocopherol, (ii) ascorbic acid, and (iii) L-ascorbic acid-6-palmitate, as antioxidation active ingredients, whereby the solution or suspension is free of a polysaccharide polymer, a preservative, and an acidulant.
  • compositions for use in extending the shelf life of harvested plant matter being a solution or suspension which features L-ascorbic acid galactose as an antioxidation active ingredient, whereby an effective amount of the solution or suspension is applied onto the harvested plant matter.
  • compositions for use in extending the shelf life of harvested plant matter featuring a solution or suspension consisting essentially of (i) ⁇ -tocopherol, (ii) ascorbic acid, and (iii) L-ascorbic acid-6-palmitate, as antioxidation active ingredients, whereby an effective amount of the solution or suspension is applied onto the harvested plant matter.
  • compositions for use in extending the shelf life of harvested plant matter featuring a solution or suspension which features (i) ⁇ -tocopherol, (ii) ascorbic acid, and
  • FIG. 1 is a photograph illustrating the effect on decay of nectarines after a treatment of dipping the nectarines in the 0.5 mM compositions for 2 hr, followed by cold storage at 2 °C in a modified atmosphere of 1.5 % O 2 , 5 % CO 2 , and 93.5 % N 2 , for periods of 4, 5, and 6 weeks, and for 0 days of shelf life at 20 °C, in accordance with Example IB of the present invention
  • FIG. 2 is a photograph illustrating the effect on decay of nectarines after a treatment of dipping the nectarines in the 0.5 mM compositions for 2 hr, followed by cold storage at
  • FIG. 3 is a photograph illustrating the effect on decay of nectarines after a treatment of dipping the nectarines in the 0.5 mM compositions for 2 hr, followed by cold storage at
  • FIG. 4 is a photograph illustrating the effect on decay of guavas after a treatment of dipping the guavas in the 0.5 mM compositions for 30 minutes, followed by 6 days of shelf life at 20 °C, in accordance with Example 2 of the present invention
  • FIG. 5 is a photograph illustrating the effect on decay of guavas after a treatment of dipping the guavas in the 0.5 mM compositions for 60 minutes, followed by 6 days of shelf life at 20 °C, in accordance with Example 2 of the present invention
  • FIG. 6 is a photograph illustrating the effect on decay of guavas after a treatment of dipping the guavas in the 0.5 mM compositions for 90 minutes, followed by 6 days of shelf life at 20 °C, in accordance with Example 2 of the present invention
  • FIG. 7 is a photograph illustrating the effect on shrinkage and decay of corns
  • FIG. 8 is a photograph illustrating the effect on shrinkage and decay of corns
  • FIG. 9 is a photograph illustrating the effect on appearance of brown spots and decay of melons after a treatment of dipping the melons in the 20 M ASC-Gal or 20 mM ⁇ -Toco-Mix composition for 120 minutes, followed by 5 (A), 12 (B), 15 (C), 18 (D), and 20 (E), days of shelf life at 6 °C, in accordance with Example 4 of the present invention;
  • FIG. 10 is a bar graph illustrating the effect on the level of vitamin C of strawberries after a treatment of dipping the strawberries in the compositions for 10, 20, or 30 minutes, followed by 6 days of shelf life at 20 °C, in accordance with Example 5A of the present invention
  • FIG. 11 is a bar graph illustrating the effect on the lipid peroxidation extent / MDA level of strawberries after a treatment of dipping the strawberries in the compositions for 10, 20, or 30 minutes, followed by 6 days of shelf life at 20 °C, in accordance with Example 5 A of the present invention
  • FIG. 12 is a photograph illustrating the effect on decay of strawberries after a treatment of dipping the strawberries in the 1 mM compositions for 10 minutes, followed by 4 days of shelf life at 20 °C, in accordance with Example 5 A of the present invention
  • FIG. 13 is a photograph illustrating the effect on decay of strawberries after a treatment of dipping the strawberries in the 1 mM compositions for 20 minutes, followed by 4 days of shelf life at 20 °C, in accordance with Example 5 A of the present invention
  • FIG. 14 is a photograph illustrating the effect on decay of strawberries after a treatment of dipping the strawberries in the 1 mM compositions for 30 minutes, followed by 4 days of shelf life at 20 °C, in accordance with Example 5 A of the present invention
  • FIG. 15 is a bar graph illustrating the effect on the level of vitamin C of strawberries after a treatment of spraying the strawberries with the 1 mM compositions, followed by 7 days of shelf life at 20 °C, in accordance with Example 5B of the present invention
  • FIG. 16 is a bar graph illustrating the effect on the level of vitamin C of strawberries after a treatment of spraying the strawberries with the 10 mM compositions, followed by 7 days of shelf life at 20 °C, in accordance with Example 5B of the present invention
  • FIG. 17 is a bar graph illustrating the effect on the level of vitamin C of strawberries after a treatment of spraying the strawberries with the 1 mM compositions, followed by 7 days of shelf life at 20 °C, in accordance with Example 5B of the present invention
  • FIG. 18 is a bar graph illustrating the effect on the level of vitamin C of strawberries after a treatment of spraying the strawberries with the 1 mM compositions, followed by 7 days of shelf life at 20 °C, in accordance with Example 5B of the present invention
  • FIG. 18 is a bar graph illustrating the effect on the level of vitamin C of strawberries after a treatment of spraying the strawberries with the 1 mM compositions, followed by 7 days of shelf life at 20 °C, in accordance with Example 5B of the present invention
  • FIG. 17 is a bar graph illustrating the effect on the level of vitamin C of strawberries after a treatment of spraying the strawberries with the 1 mM compositions, followed by 7 days of shelf life at 20 °C, in accordance with Example 5B of the present invention
  • FIG. 19 is a bar graph illustrating the effect on the lipid peroxidation extent / MDA level of strawberries after a treatment of spraying the strawberries with the 10 mM compositions, followed by 7 days of shelf life at 20 °C, in accordance with Example 5B of the present invention;
  • FIG. 20 is a bar graph illustrating the effect on the lipid peroxidation extent / MDA level of strawberries after a treatment of spraying the strawberries with the 10 mM compositions, followed by 7 days of shelf life at 20 °C, in accordance with Example 5B of the present invention;
  • FIG. 21 is a photograph illustrating the effect on decay of strawberries after a treatment of spraying the strawberries with the 1 mM compositions, followed by 3 days of shelf life at 20 °C, in accordance with Example 5B of the present invention.
  • FIG. 22 is a photograph illustrating the effect on decay of strawberries after a treatment of spraying the strawberries with the 10 mM compositions, followed by 3 days of shelf life at 20 °C, in accordance with Example 5B of the present invention
  • FIG. 23 is a photograph illustrating the effect on decay of strawberries after a treatment of spraying the strawberries with the 20 mM compositions, followed by 3 days of shelf life at 20 °C, in accordance with Example 5B of the present invention.
  • FIG. 24 is a photograph illustrating the effect on decay of strawberries after a treatment of spraying the strawberries with the 1 mM compositions, followed by 6 days of shelf life at 20 °C, in accordance with Example 5B of the present invention
  • FIG. 25 is a photograph illustrating the effect on decay of strawberries after a treatment of spraying the strawberries with the 10 mM compositions, followed by 6 days of shelf life at 20 °C, in accordance with Example 5B of the present invention
  • FIG. 26 is a photograph illustrating the effect on decay of strawberries after a treatment of spraying the strawberries with 20 mM compositions, followed by 6 days of shelf life at 20 °C, in accordance with Example 5B of the present invention
  • FIG. 27 is a bar graph illustrating the effect on the level of vitamin C of strawberries after a treatment of spraying the strawberries with the 1 M compositions, followed by different periods of storage at 2 °C, then 4 days of shelf life at 20 °C, in accordance with Example 5C of the present invention;
  • FIG. 28 is a bar graph illustrating the effect on the level of vitamin C of strawberries after a treatment of spraying the strawberries with the 10 mM compositions, followed by different periods of storage at 2 °C, then 4 days of shelf life at 20 °C, in accordance with Example 5C of the present invention;
  • FIG. 29 is a bar graph illustrating the effect on the level of vitamin C of strawberries after a treatment of spraying the strawberries with the 20 mM compositions, followed by different periods of storage at 2 °C, then 4 days of shelf life at 20 °C, in accordance with Example 5C of the present invention;
  • FIG. 30 is a bar graph illustrating the effect on the lipid peroxidation extent / MDA level of strawberries after a treatment of spraying the strawberries with the 1 mM compositions, followed by different periods of storage at 2 °C, then 4 days of shelf life at 20 °C, in accordance with Example 5C of the present invention
  • FIG. 31 is a bar graph illustrating the effect on the lipid peroxidation extent / MDA level of strawberries after a treatment of spraying the strawberries with the 10 mM compositions, followed by different periods of storage at 2 °C, then 4 days of shelf life at 20 °C, in accordance with Example 5C of the present invention
  • FIG. 32 is a bar graph illustrating the effect on the lipid peroxidation extent / MDA level of strawberries after a treatment of spraying the strawberries with the 20 mM compositions, followed by different periods of storage at 2 °C, then 4 days of shelf life at 20 °C, in accordance with Example 5C of the present invention;
  • FIG. 33 is a photograph illustrating the effect on decay of strawberries after a treatment of spraying the strawberries with the 1 mM compositions, followed by 10 days of storage at 2 °C, in accordance with Example 5C of the present invention
  • FIG. 34 is a photograph illustrating the effect on decay of strawberries after a treatment of spraying the strawberries with the 10 mM compositions, followed by 10 days of storage at 2 °C, in accordance with Example 5C of the present invention
  • FIG. 35 is a photograph illustrating the effect on decay of strawberries after a treatment of spraying the strawberries with the 20 mM compositions, followed by 10 days of storage at 2 °C, in accordance with Example 5C of the present invention
  • FIG. 36 is a photograph illustrating the effect on decay of strawberries after a treatment of spraying the strawberries with the 1 mM compositions, followed by 10 days of storage at 2 °C, then 4 days of shelf life at 20 °C, in accordance with Example 5C of the present invention
  • FIG. 35 is a photograph illustrating the effect on decay of strawberries after a treatment of spraying the strawberries with the 20 mM compositions, followed by 10 days of storage at 2 °C, then 4 days of shelf life at 20 °C, in accordance with Example 5C of the present invention
  • FIG. 35 is a photograph illustrating the effect on decay of strawberries after a treatment of spraying the strawberries with the 20 mM compositions, followed by 10 days of storage at 2 °C, then 4 days of shelf life at 20 °C
  • FIG. 38 is a photograph illustrating the effect on decay of strawberries after a treatment of spraying the strawberries with the 20 mM compositions, followed by 10 days of storage at 2 °C, then 4 days of shelf life at 20 °C, in accordance with Example 5C of the present invention;
  • FIG. 39 is a photograph illustrating the effect on decay of strawberries after a treatment of spraying the strawberries with the 1 mM compositions, followed by 14 days of storage at 2 °C, in accordance with Example 5C of the present invention.
  • FIG. 40 is a photograph illustrating the effect on decay of strawberries after a treatment of spraying the strawberries with the 10 mM compositions, followed by 14 days of storage at 2 °C, in accordance with Example 5C of the present invention
  • FIG. 41 is a photograph illustrating the effect on decay of strawberries after a treatment of spraying the strawberries with the 20 mM compositions, followed by 14 days of storage at 2 °C, in accordance with Example 5C of the present invention
  • FIG. 42 is a photograph illustrating the effect on decay of strawberries after a treatment of spraying the strawberries with the 1 mM compositions, followed by 14 days of storage at 2 °C, then 4 days of shelf life at 20 °C, in accordance with Example 5C of the present invention;
  • FIG. 43 is a photograph illustrating the effect on decay of strawberries after a treatment of spraying the strawberries with the 10 mM compositions, followed by 14 days of storage at 2 °C, then 4 days of shelf life at 20 °C, in accordance with Example 5C of the present invention
  • FIG. 44 is a photograph illustrating the effect on decay of strawberries after a treatment of spraying the strawberries with the 20 mM compositions, followed by 14 days of storage at 2 °C, then 4 days of shelf life at 20 °C, in accordance with Example 5C of the present invention
  • FIG. 45 is a bar graph illustrating the effect on the percent of infected surface wounds of grapefruits after a treatment of momentarily dipping the grapefruits in the 20 mM ASC-Gal (S3) or 20 mM ⁇ -Toco-Mix (S4) composition, followed by 4 days of storage and incubation at 20 °C, in accordance with Example 6 of the present invention;
  • FIG. 46 is a photograph illustrating the effect on decay and shrinkage of green beans after a treatment of dipping the green beans in the 0.5 mM compositions for 20 minutes, followed by 6 days of shelf life at 20 °C, in accordance with Example 7 of the present invention
  • FIG. 47 is a photograph illustrating the effect on decay and shrinkage of green beans after a treatment of dipping the green beans in the 0.5 mM compositions for 40 minutes, followed by 6 days of shelf life at 20 °C, in accordance with Example 7 of the present invention
  • FIG. 48 is a bar graph illustrating the effect on the percent of the group of
  • FIG. 49 is a bar graph illustrating the effect on decay index of the group of
  • FIG. 50 is a bar graph illustrating the effect on decay index of the group of
  • FIG. 51 is a bar graph illustrating the effect on decay index of the group of
  • FIGS. 52 and 53 are complementary bar graphs illustrating the effect on % firm melons and % soft melons, respectively, after a treatment of spraying the melons with different compositions, then cold storage at 5 °C for 14 days, 3 days, and 7 days, followed by shelf life at 20 °C, in accordance with Example 9 of the present invention;
  • FIG. 54 is a bar graph illustrating the effect of different treatments on brown spots (%) of melons after spraying with different compositions, then cold storage at 5 °C for 14 days, followed by shelf life at 20 °C for 3 days and for 7 days, in accordance with Example 9 of the present invention;
  • FIGS. 55 - 67 are photographs illustrating the effect of different treatments on initiation and development of brown spots and discoloration of melons after spraying with different compositions, then cold storage at 5 °C for 14 days (FIGS. 58 - 59), followed by shelf life at 20 °C for 3 days (FIGS. 60 - 64) and for 7 days (FIG. 65 - 67), in accordance with Example 9 of the present invention;
  • FIGS. 68 - 94 are photographs illustrating the effect on preventing decay and microbial growth of three different species (golden apples, green apple, and red apple), of cut apples, after dipping the cut applies in an ASC-Gal solution, following shelf life storage at different conditions, in accordance with Example 10 of the present invention
  • FIGS. 95 - 96, 97 - 100, and 101 - 104 are photographs illustrating the effect on preventing decay and browning of petiole grapes, after spraying the grapes with different compositions, followed by shelf life at 20 °C for 2 days, 4 days, and 6 days, respectively, in accordance with Example 11 of the present invention;
  • FIG. 105 is a graphical plot of pH values of the ASC-Gal solutions and of the water control solutions used for treating cut lettuce, in accordance with Example 12A of the present invention.
  • FIGS. 107, 108, and 109 are graphical plots illustrating color changes in the L*, a*, and b*, values, respectively, during the storage period, for monitoring, recording, and determining changes in color of the replicates of cut lettuce, in accordance with Example 12A of the present invention
  • FIGS. 1 10 - 1 12 are photographs illustrating the effect on preventing decay and browning of cut lettuce, after dipping the cut lettuce in ASC-Gal solutions, followed by shelf life at 20 °C for 2 days, 4 days, 6 days, and 8 days, in accordance with Example 12A of the present invention.
  • FIGS. 113 - 115 are photographs illustrating the effect of various treatments of compositions of the present invention on the visual and organoleptic quality of cut lettuce, corresponding to data in Tables 39 - 42 in accordance with Example 12A of the present invention.
  • the present invention relates to a method for extending the shelf life of harvested plant matter using ascorbic acid derivatives and compositions thereof.
  • Particular ascorbic acid derivatives featured in the present invention are 6-O- ⁇ -D-galactopyranosyl-L-ascorbic acid, also known as and herein equivalently referred to as L-ascorbic acid galactose, herein, indicated by the acronym ASC-Gal, and, L-ascorbic acid-6-palmitate, herein, indicated by the acronym ASC-Pal.
  • ascorbic acid derivatives as active ingredients exhibiting antioxidation properties, characteristics, and behavior, either singly or in synergistic combination, included in compositions of solutions or suspensions applied onto harvested plant matter, are effectively utilized for significantly extending the shelf life of the harvested plant matter.
  • L-ascorbic acid galactose as the featured ascorbic acid derivative in concentrations of 0.1 - 75 mM, dissolved or suspended in water, an alcohol, and/or a glycol, is active and effective as a sole antioxidation active ingredient, for significantly extending the shelf life of the harvested plant matter.
  • each corresponding composition of the second and third general preferred embodiments of the method (i) ⁇ -tocopherol, (ii) ascorbic acid, and (iii) L-ascorbic acid-6-palmitate as the featured ascorbic acid derivative, each in concentrations of 0.1 - 50 mM, dissolved or suspended in an alcohol/water solution, are active and effective as a synergistic combination of antioxidation active ingredients, for significantly extending the shelf life of the harvested plant matter.
  • Applying the corresponding compositions onto the harvested plant matter is preferably performed using a dipping or spraying procedure performed at room temperature, during which the harvested plant matter is subjected or exposed to the applied composition for a time period of between thirty minutes and two hours, or, between three and ten seconds, respectively.
  • a main aspect of novelty and inventiveness of the present invention is the use of a composition being a solution or suspension in which L-ascorbic acid galactose, as an ascorbic acid derivative, functions as an antioxidation active ingredient, for use in extending the shelf life of harvested plant matter, such as, but not limited to, fruits, vegetables, and flowers, which is not taught about in the prior art.
  • compositions being a solution or suspension in which (i) ⁇ -tocopherol, (ii) ascorbic acid, and (iii) L-ascorbic acid-6-palmitate as the ascorbic acid derivative, function as antioxidation active ingredients, for use in extending the shelf life of harvested plant matter, such as, but not limited to, fruits, vegetables, and flowers, which is not taught about in the prior art.
  • Another main aspect of novelty and inventiveness of the present invention is that in solution or suspension, the three components, (i) ⁇ -tocopherol, (ii) ascorbic acid, and (iii) L-ascorbic acid-6-palmitate, are synergistic, and therefore, compositions of solutions or suspensions thereof are synergistic compositions, in their activity and effectiveness for extending the shelf life of harvested plant matter, such as, but not limited to, fruits, vegetables, and flowers, which is not taught about in the prior art.
  • An important benefit of the present invention is the relative simplicity of implementing the method, and the relative simplicity of the solution or suspension compositions thereof, while being highly effective for use in extending the shelf life of harvested plant matter.
  • the first general preferred embodiment of the method and corresponding composition thereof, featuring a solution or suspension in which L-ascorbic acid galactose functions as an antioxidation active ingredient may further include, but do not require, additional or separate treatment steps, and/or, additional components or ingredients, respectively, for being highly effective for use in extending the shelf life of the harvested plant matter.
  • the second and third general preferred embodiments of the method and corresponding compositions thereof, each featuring a solution or suspension in which (i) ⁇ -tocopherol, (ii) ascorbic acid, and (iii) L-ascorbic acid-6-palmitate, function as antioxidation active ingredients may further include, but do not require, additional or separate treatment steps, and/or, additional components or ingredients, respectively, for being highly effective for use in extending the shelf life of the harvested plant matter.
  • the corresponding composition thereof being a solution or suspension which features (i) ⁇ -tocopherol, (ii) ascorbic acid, and (iii)
  • L-ascorbic acid-6-palmitate as antioxidation active ingredients, is free of a polysaccharide polymer, a preservative, and an acidulant.
  • Prior art U.S. Patent No. 5,376,391 teaches about the need for having all of these three components or ingredients present at the same time in compositions of solutions or suspensions used for improving the shelf life of fruits, vegetables, or fungus.
  • each corresponding composition includes ascorbic acid, or vitamin C, as a main component. Accordingly, the well known desirable properties, characteristics, and behavior, of ascorbic acid, are directly transferred to the harvested plant matter subjected to application of these particular compositions.
  • Another important benefit of the present invention is that it is generally applicable prior to, during, or following, commercial activities such as handling, packaging, storing, transporting, physical treatment, and chemical treatment, which are part of a variety of numerous processes and sequences, before the harvested plant matter is eventually sold in commercial wholesale and retail environments.
  • the method for extending the shelf life of harvested plant matter using ascorbic acid derivatives and compositions thereof, of the present invention are neither anticipated or obviously derived from the prior art summarized hereinabove.
  • the present invention successfully overcomes shortcomings, and widens the scope, of presently known methods and compositions for use in extending the shelf life of harvested plant matter.
  • the present invention is not limited in its application to the details of implementation of the method, or, to the details of the ascorbic acid derivative compositions, set forth in the following description, drawings, or examples.
  • the following description refers to application of the ascorbic acid derivative compositions in the form of either purely aqueous solutions or suspensions, or, aqueous solutions or suspensions including an additional solvent such as an alcohol, for example, ethanol, onto the harvested plant matter, in order to illustrate implementation of the present invention.
  • the present invention is capable of other embodiments or of being practiced or carried out in various ways. Although methods and materials similar or equivalent to those described herein can be used for practicing or testing the present invention, suitable methods and materials are described herein.
  • ASC-Gal as the acronym of the ascorbic acid derivative L-ascorbic acid galactose, which is equivalently known as 6-O- ⁇ -D-galactopyranosyl-L-ascorbic acid, having the official CAS number of 136521-47-6.
  • ASC-Pal as the acronym of the ascorbic acid derivative L-ascorbic acid-6-palmitate, having the official CAS number of 137-66-6.
  • ASC as the acronym of ascorbic acid, which is equivalently known as vitamin C.
  • ⁇ -tocopherol as a synonym of vitamin E. Except for those aspects and features relating to the novelty and inventiveness of the present invention, each of the indicated ascorbic acid derivatives, ascorbic acid or vitamin C, and ⁇ -tocopherol or vitamin E, is well known by one of ordinary skill in the art to which this invention belongs, thereby precluding the need for providing and/or referring to additional synonyms, alternative names, abbreviations, and/or acronyms, of these chemical compounds.
  • the term 'plant matter' generally refers to an entire or whole plant, to a portion of an entire or whole plant, to a component thereof, or, to a combination thereof.
  • the form of the plant matter is selected from the group consisting of a raw form, a partly processed form (that is, substantially solid and visually recognizable as originating from a plant), a loose form, a bundled form, and combinations thereof.
  • plant matter particularly suitable for implementation of the present invention are fruits, vegetables, and flowers, in a raw or partly processed, loose or bundled, form.
  • plant matter as entire or whole plants also suitable for implementation of the present invention, are trees, shrubs, bushes, grass, and moss, in a raw or partly processed, loose or bundled, form.
  • plant matter as a portion of an entire or whole plant, or, a component thereof, also suitable for implementation of the present invention are leaves, blossoms, beans, seeds, grains, stems, stalks, fibers, roots, and spices, in a raw or partly processed, loose or bundled, form.
  • 'harvested' plant matter generally refers to any of the above types of plant matter which has been harvested, that is, manually, mechanistically, or automatically, separated, detached, or removed, such as by pulling or cutting, from the point or location of cultivation, development, or growth, of the plant matter, such that the harvested plant matter is no longer cultivated, developed, or grown.
  • the harvested plant matter is gathered or collected, and subjected to a variety of numerous processes and sequences, involving activities such as packaging, storing, transporting, and treatment, in a variety of forms before eventually being sold in commercial wholesale and retail (shelf) environments.
  • the first general preferred embodiment of the method for extending the shelf life of harvested plant matter features applying onto the harvested plant matter an effective amount of a solution or suspension in which L-ascorbic acid galactose, as the ascorbic acid derivative, is an antioxidation active ingredient.
  • the second general preferred embodiment of the method for extending the shelf life of harvested plant matter features applying onto the harvested plant matter an effective amount of a solution or suspension consisting essentially of (i) ⁇ -tocopherol, (ii) ascorbic acid, and (iii) L-ascorbic acid-6-palmitate as the ascorbic acid derivative, as antioxidation active ingredients.
  • the third general preferred embodiment of the method for extending the shelf life of harvested plant matter features applying onto the harvested plant matter an effective amount of a solution or suspension which features (i) ⁇ -tocopherol, (ii) ascorbic acid, and (iii) L-ascorbic acid-6-palmitate, as antioxidation active ingredients, and is free of a polysaccharide polymer, a preservative, and an acidulant.
  • the ascorbic acid derivative solution or suspension compositions of the present invention are applied onto the harvested plant matter by using any of a variety of application or treatment techniques, procedures, along with corresponding equipment and conditions thereof, known and employed in the art.
  • Well known and employed application or treatment techniques and procedures of dipping, rolling, brushing, wiping, rubbing, dripping, spraying, atomizing, and combinations thereof, along with corresponding equipment and conditions thereof, are suitable for applying onto the harvested plant matter an effective amount of the solution or suspension compositions.
  • the specific application or treatment technique, procedure, along with corresponding equipment and conditions thereof, used for implementing the method of the present invention depend upon the particular harvested plant matter, as indicated in the specific Examples illustratively described herein below.
  • the harvested plant matter for example, fruit, vegetable, or flower
  • one of the corresponding compositions being a solution or suspension, of the present invention
  • the harvested plant matter is at a temperature different from, or the same as, the temperature of the composition applied by dipping.
  • the pre-determined temperature refers to the same temperature of both the harvested plant matter and the composition applied by dipping.
  • the pre-determined period of time refers to the time during which the harvested plant matter is substantially, entirely, dipped inside of, immersed within, and surrounded by, the composition applied by dipping.
  • the dipping procedure is performed at a pre-determined temperature in a range of between about 2 °C and about 70 °C.
  • the dipping procedure is performed at room temperature, that is, at about 20 °C, whereby the harvested plant matter and the applied composition are each at room temperature.
  • the dipping procedure is performed for a pre-determined period of time in a range of between about one second and about eight hours, whereby the harvested plant matter is substantially, entirely, dipped or immersed in, and surrounded by, the applied composition, for the particular period of time.
  • the dipping procedure is performed for a period of time in a range of between about ten minutes and about four hours, and more preferably, for a period of time in a range of between about thirty minutes and about two hours.
  • the harvested plant matter for example, fruit, vegetable, or flower
  • one of the embodiments of the composition being a solution or suspension, of the present invention
  • the harvested plant matter is at a temperature different from, or the same as, the temperature of the composition applied by spraying.
  • the pre-determined temperature refers to the same temperature of both the harvested plant matter and the composition applied by spraying.
  • the pre-determined period of time refers to the time during which the harvested plant matter is exposed or subjected to the composition applied by spraying.
  • the spraying procedure is performed at a pre-determined temperature in a range of between about 2 °C and about 70 °C.
  • the spraying procedure is perfo ⁇ ned at room temperature, that is, at about 20 °C, whereby the harvested plant matter and the applied composition are each at room temperature.
  • the spraying procedure is performed for a pre-determined period of time in a range of between about one second and about three minutes, whereby the harvested plant matter is exposed or subjected to the composition applied by spraying, for the particular period of time.
  • the spraying procedure is performed for a period of time in a range of between about one second and about thirty seconds, and more preferably, for a period of time in a range of between about three seconds and about ten seconds.
  • the treated harvested plant matter is first allowed to dry at room temperature (about 20 °C) for a period of time of up to about two to three hours, then stored at room temperature (about 20 °C) for a period of time, determined according to possible further use, processing, and/or, eventual shelf display and sale, of the treated harvested plant matter.
  • the treated harvested plant matter is first allowed to dry at room temperature (about 20 °C) for a period of time of up to about two to three hours, followed by low temperature or cold storage, for example, at 2 °C or 6 °C, in a cold room for a period of time, determined according to possible further use, processing, and/or, eventual shelf display and sale, of the treated harvested plant matter.
  • composition of the first general preferred embodiment of the method, for use in extending the shelf life of harvested plant matter, according to the present invention is a solution or suspension in which L-ascorbic acid galactose, as the ascorbic acid derivative, is an antioxidation active ingredient, whereby an effective amount of the solution or suspension is applied onto the harvested plant matter.
  • the solvent of the first corresponding composition of the present invention is a solvent which sufficiently dissolves or disperses the L-ascorbic acid galactose to the extent that a solution or suspension, respectively, is formed.
  • the solvent is a low molecular weight polar solvent selected from the group consisting of water, a low molecular weight alcohol, a low molecular weight polar glycol, and miscible combinations thereof.
  • An exemplary preferred low molecular weight alcohol is selected from the group consisting of ethanol, propanol, and miscible combinations thereof.
  • An exemplary preferred low molecular weight glycol is selected from the group consisting of propylene glycol, ethylene glycol, and miscible combinations thereof. More preferably, the solvent is water.
  • the molar concentration of L-ascorbic acid galactose in the solution or suspension of the corresponding composition of the first general preferred embodiment of the method of the present invention is in a range of between about 0.1 mM and about 75 mM.
  • the molar concentration of L-ascorbic acid galactose in the composition is in a range of between about 0.1 mM and about 50 mM, and more preferably, in a range of between about 0.5 mM and about 20 mM.
  • the molar concentration of L-ascorbic acid galactose in the composition is in a range of between about 0.1 mM and about 50 mM, and more preferably, in a range of between about 1 mM and about 20 mM.
  • the first corresponding composition of the present invention is prepared, at room temperature, according to the main steps of: (a) weighing a pre-determined quantity of the L-ascorbic acid galactose, in dry powdered form; (b) placing the weighed L-ascorbic acid galactose into an appropriate beaker or container; (c) adding an appropriate quantity of the previously described solvent, preferably, water, to the beaker or container; and (d) mixing or dispersing the L-ascorbic acid galactose throughout the solvent until a solution or suspension is formed. The solution or suspension is then stored at room temperature, and is ready for applying, preferably, by a dipping or spraying procedure, onto the harvested plant matter.
  • the corresponding composition thereof being a solution or suspension featuring L-ascorbic acid galactose as the ascorbic acid derivative, antioxidation active ingredient, further includes at least one additional component or ingredient, for improving the physicochemical properties, characteristics, behavior, and activity, of the composition, and therefore, for further improving the effectiveness of the composition for use in extending the shelf life of the harvested plant matter.
  • At least one additional component or ingredient selected from the group consisting of a dispersing agent, an emulsifier, an acidulant, a plasticizer, a complexing agent, a preservative, a firming and/or sequestering agent, a protein, an antioxidation agent, a coating, and combinations thereof.
  • Exemplary dispersing agents are selected from the group consisting of carboxymethylcellulose (CMC), hydroxypropyl cellulose (HPC), hydroxypropyl methylcellulose (HPMC), methyl cellulose (MC), guar gum, locust bean gum, pectin, xanthan gum, modified starch, carrageenan, gum arabic, and combinations thereof.
  • CMC carboxymethylcellulose
  • HPMC hydroxypropyl cellulose
  • HPMC hydroxypropyl methylcellulose
  • MC methyl cellulose
  • guar gum locust bean gum
  • pectin pectin
  • xanthan gum modified starch
  • carrageenan modified starch
  • gum arabic and combinations thereof.
  • Exemplary emulsifiers are selected from the group consisting of monoglycerides, diglycerides, glycol esters of fatty acids, polyglycol esters of fatty acids, polyoxyethylene sorbitan oleates, polyoxyethylene sorbitan stearates, polyoxyethylene sorbitan laurates, lecithins, and combinations thereof.
  • Exemplary acidulants are selected from the group consisting of citric acid, propionic acid, lactic acid, gluconic acid, succinic acid, tartaric acid, fumaric acid, ascorbic acid, and combinations thereof.
  • Exemplary plasticizers are selected from the group consisting of polyethylene glycol, glycerol, propylene glycol, camauba wax, candellila wax, stearic acid, oleic acid, sorbitol, soybean oil, beeswax, mannitol, and combinations thereof.
  • Exemplary complexing agents are selected from the group consisting of citric acid, cyclodextrins, acidic polyphosphates, and combinations thereof.
  • Exemplary preservatives are selected from the group consisting of calcium chloride, sodium propionate, calcium propionate, benzoic acid, sodium benzoate, potassium sorbate, sodium bisulfite, and combinations thereof.
  • Exemplary firming and/or sequestering agents are selected from the group consisting of calcium chloride, calcium gluconate, calcium lactate, citric acid and a salt thereof, ethylenediamine tetraacetic acid and a salt thereof, and combinations thereof.
  • Exemplary proteins are selected from the group consisting of soy protein, whey, casein, gelatin, zein, and combinations thereof.
  • Exemplary antioxidation agents are selected from the group consisting of butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiary-butylated hydroquinone (TBHQ), propyl gallate, ascorbic acid, ascorbyl-6-palmitate, tocopherols, spice extracts which have antioxidant properties, and combinations thereof.
  • Exemplary coatings are selected from the group consisting of gum arabic, chitosan, and combinations thereof. Chitosan, a polysaccharide polymer obtained from skeletal matter of an invertebrate, is originally derived, for example, from crabs.
  • each of the at least one additional component or ingredient is of a concentration, preferably less than about 10 %, wt / vol, in the solution or suspension which does not interfere with, inhibit, and/or decrease, the desirable activity and effectiveness of the L-ascorbic acid galactose in the solution or suspension, for use in extending the shelf life of the harvested plant matter.
  • composition of the second general preferred embodiment of the method, for use in extending the shelf life of harvested plant matter, according to the present invention is a solution or suspension consisting essentially of (i) ⁇ -tocopherol, (ii) ascorbic acid, and (iii) L-ascorbic acid-6-palmitate as the ascorbic acid derivative, as antioxidation active ingredients, whereby an effective amount of the solution or suspension is applied onto the harvested plant matter.
  • composition of the third general preferred embodiment of the method, for use in extending the shelf life of harvested plant matter, according to the present invention is a solution or suspension which features (i) ⁇ -tocopherol, (ii) ascorbic acid, and (iii) L-ascorbic acid-6-palmitate, as antioxidation active ingredients, and is free of a polysaccharide polymer, a preservative, and an acidulant, whereby an effective amount of the solution or suspension is applied onto the harvested plant matter.
  • the solvent of each of the corresponding compositions of the second and third general preferred embodiments of the method of the present invention is a solvent which sufficiently dissolves or disperses the components, (i) ⁇ -tocopherol, (ii) ascorbic acid, and (iii) L-ascorbic acid-6-palmitate. of the composition, to the extent that a solution or suspension, respectively, is formed.
  • the solvent is a solution of a low molecular weight alcohol, and water.
  • An exemplary preferred low molecular weight alcohol is selected from the group consisting of ethanol, propanol, and miscible combinations thereof.
  • the volumetric ratio, herein, indicated as the volume/volume ratio, or, for brevity, as volume/volume or as vol/vol, of the low molecular weight alcohol to the water, in the solvent of each corresponding composition of the second and third general preferred embodiments of the method of the present invention is in a range of between about 10/90 and about 30/70, corresponding to a volume percent of alcohol in water, in the solvent, range of between about 10 % and about 30 %.
  • the volumetric ratio of the low molecular weight alcohol to the water, in the solvent is 20/80, corresponding to a volume percent of alcohol in water, in the solvent, of 20 %.
  • the molar concentration of each component, (i) ⁇ -tocopherol, (ii) ascorbic acid, and (iii) L-ascorbic acid-6-palmitate, in the corresponding solution or suspension composition of each of the second and third general preferred embodiments of the method of the present invention is in a range of between about 0.1 mM and about 50 mM.
  • the molar concentration of each component (i), (ii), and (iii), in the solution or suspension is in a range of between about 0.1 mM and about 30 mM, and more preferably, in a range of between about 1 mM and about 20 mM.
  • the molar concentration of each component (i), (ii), and (iii), in the solution or suspension is in a range of between about 0.1 mM and about 30 mM, and more preferably, in a range of between about 1 mM and about 20 mM.
  • the corresponding composition applied to the harvested plant matter is a solution or suspension of (i) ⁇ -tocopherol, (ii) ascorbic acid, and (iii) L-ascorbic acid-6-palmitate, in ethanol / water, 20 %, vol/vol; indicated in the description of the following Examples by the acronym ⁇ -Toco-Mix.
  • Preferred exemplary molar concentrations of the components (i), (ii), and (iii), in the corresponding composition of each of the second and third general preferred embodiments of the method are as follows, where each respective molarity refers to the molar weight, that is, the number of millimoles, of the respective component (i), (ii), or (iii), in the solution or suspension, with respect to the total volume of the solution or suspension, that is, the total volume of the components (i), (ii), and (iii), dissolved or dispersed in the ethanol / water, 20 %, vol/vol, solvent:
  • ⁇ -Toco-Mix (1 mM): (i) ⁇ -tocopherol, 2 mM + (ii) ascorbic acid, 1 mM + (iii) L-ascorbic acid-6-palmitate, 1 mM; in water / ethanol, 20 %, vol/vol.
  • ⁇ -Toco-Mix (10 mM): (i) ⁇ -tocopherol, 10 mM + (ii) ascorbic acid, 10 mM
  • ⁇ -Toco-Mix (20 mM): (i) ⁇ -tocopherol, 20 mM + (ii) ascorbic acid, 10 mM
  • the three components, (i) ⁇ -tocopherol, (ii) ascorbic acid, and (iii) L-ascorbic acid-6-palmitate, having the above described ranges and exemplary values of molar concentrations in the solution or suspension of the corresponding composition, are synergistic in their activity and effectiveness for extending the shelf life of the harvested plant matter.
  • Each of the second and third general preferred embodiments of the composition of the present invention is prepared, at room temperature, according to the main steps of: (a) weighing pre-determined quantities of each component, (i) ⁇ -tocopherol, (ii) ascorbic acid, and (iii) L-ascorbic acid-6-palmitate, in dry powdered form; (b) placing the weighed components into an appropriate beaker or container; (c) adding an appropriate quantity of the previously described solvent, preferably, an alcohol / water solvent, to the beaker or container; and (d) mixing or dispersing the components throughout the solvent until a solution or suspension is formed.
  • the alcohol / water solvent of the composition is an ethanol / water solvent with a volume percent of ethanol in water of 20 %.
  • the solution or suspension is then stored at room temperature, and is ready for applying, preferably, by a dipping or spraying procedure, onto the harvested plant matter.
  • each of the second and third general preferred embodiments of the composition of the present invention is prepared, at room temperature, according to the main steps of: (a) weighing pre-determined quantities of each component, (i) ⁇ -tocopherol, (ii) ascorbic acid, and (iii) L-ascorbic acid-6-palmitate, in dry powdered form; (b) placing only two of the weighed components, (i) ⁇ -tocopherol, and (iii) L-ascorbic acid-6-palmitate, into an appropriate beaker or container; (c) adding an appropriate quantity of alcohol, preferably, ethanol, to the beaker or container; (d) mixing or dispersing these two components throughout the alcohol until a solution or suspension is formed; (e) placing the third weighed component, (ii) ascorbic acid, into a separate beaker or container, followed by adding an appropriate quantity of water, into the beaker or container; (f) mixing or dispersing the ascorbic acid
  • the alcohol / water solvent of the composition is an ethanol / water solvent with a volume percent of ethanol in water of 20 %.
  • the solution or suspension is then stored at room temperature, and is ready for applying, preferably, by a dipping or spraying procedure, onto the harvested plant matter.
  • the corresponding composition thereof being a solution or suspension featuring (i) ⁇ -tocopherol, (ii) ascorbic acid, and (iii) L-ascorbic acid-6-palmitate, as antioxidation active ingredients, and free of a polysaccharide polymer, a preservative, and an acidulant, further includes at least one additional component or ingredient, for improving the physicochemical properties, characteristics, behavior, and activity, of the composition, and therefore, for further improving the effectiveness of the composition for use in extending the shelf life of the harvested plant matter.
  • At least one additional component or ingredient selected from the group consisting of a dispersing agent, an emulsifier, a plasticizer, a complexing agent, a firming and/or sequestering agent, a protein, an antioxidation agent, a coating, and combinations thereof, whereby the at least one additional component or ingredient is not a polysaccharide polymer, a preservative, or an acidulant.
  • each of the at least one additional component or ingredient is of a concentration, preferably less than about 10 %, wt / vol, in the solution or suspension which does not interfere with, inhibit, and/or decrease, the desirable activity and effectiveness of the synergistic combination of the ⁇ -tocopherol, the ascorbic acid, and the L-ascorbic acid-6-palmitate, in the solution or suspension, for use in extending the shelf life of the harvested plant matter.
  • compositions of the general preferred embodiments of the method, and specific embodiments thereof, of the present invention are each in the form of a solution or a suspension, immediately ready for treating and applying to the harvested plant matter.
  • the corresponding compositions are in a variety of different forms. In particular, in a form selected from the group consisting of a dry or essentially dry form, a partly solution or partly suspension form and a partly dry or partly essentially dry form, and a concentrated solution or concentrated suspension form.
  • the component, L-ascorbic acid galactose, of the corresponding composition of the first general preferred embodiment of the method of the present invention, or, the three components, (i) ⁇ -tocopherol, (ii) ascorbic acid, and (iii) L-ascorbic acid-6-palmitate, of the corresponding composition of each of the second and third general preferred embodiments of the method of the present invention are each in a loose powdered form, a pelleted powder form, or a tableted powder form.
  • each corresponding composition is prepared by dissolving or dispersing the component or components in the appropriate solvent, for forming the desired solution or suspension, respectively, which is to be applied onto the harvested plant matter, as previously described above.
  • each corresponding composition is prepared by mixing the dry or essentially dry component or components with the partly dissolved or partly suspended component or components, along with adding the appropriate solvent, for forming the desired solution or suspension which is to be applied onto the harvested plant matter, as previously described above.
  • each corresponding composition is prepared by adding the appropriate solvent to the concentrated solution or concentrated suspension form, for forming the desired solution or suspension which is to be applied onto the harvested plant matter, as previously described above.
  • room temperature refers to a temperature of 20 +/- 2 °C, herein, referred to as room temperature of about 20 °C. Where relevant, any other temperature is clearly indicated.
  • Ascorbic acid Ascorbic acid (ASC), L-ascorbic acid sodium salt, equivalently, sodium ascorbate (ASC-Na), ⁇ -lactose, L-ascorbic-6-palmitate (ASC-Pal), ⁇ -tocopherol (vitamin E), acetic acid, sodium acetate, potassium sorbate (K-Sorbate), Dowex anion exchange (type Cf ), ⁇ -galactosidase, and chitosan, were obtained from Sigma Chemicals, USA. Gum arabic was obtained from Merck, Germany.
  • Ascorbic chitosan (ASC-Chitosan) was prepared according to the procedure described by Muzzarelli, A., A., R., Tanfani, F., and Emanuelli, M., p. 137 in Carbohydrate Polymers, Elsevier Applied Science Publishers Ltd., England, 1984.
  • Ascorbic acid diacetate (ASC-diacetate) was prepared according to the procedure described in Yagishita et al., 1976. Ethanol used was absolute ethanol grade. HPLC grade water and acetonitrile were used for the HPLC analytical separations.
  • ASC-Gal L-ascorbic acid galactose 6-O- ⁇ -D-galactopyranosyl-L-ascorbic acid, or L-ascorbic acid galactose, herein, indicated by the acronym ASC-Gal
  • ASC-Gal is a relatively stable derivative of ascorbic acid (ASC).
  • Synthesis of ASC-Gal from lactose and sodium ascorbate using ⁇ -galactosidase enzyme, and purification thereof, are well known, for example, as disclosed in JP 0231 1490/89, JP 06228183/93, and JP 06228184/94.
  • ASC-Gal L-ascorbic acid galactose
  • the reaction product L-ascorbic acid galactose (ASC-Gal) was detected by HPLC, using an HPLC system including an HP- 1090 HPLC instrument with an auto-sampler, a 20 ml sample loop, a UV detector set at 245 nm, and a Merck Lichrosorb NH 2 column (4.6 mm x 25 cm). Separation was achieved using isocratic elution with an eluent solvent mixture of acetonitrile and a buffer of 0.05 M KH 2 PO 4 (65:35 v/v). The HPLC analysis showed 25 % of the transglucosylation product.
  • L-ascorbic acid galactose (ASC-Gal) is a water-soluble compound and a stable material, as described in JP 02-311490/89.
  • the reaction product L-ascorbic acid galactose (ASC-Gal) was purified by anion exchange chromatography using Dowex anion exchange (type CI " ). 4 grams of L-ascorbic acid galactose (ASC-Gal) were obtained, for a yield of 23.6 % and a purity greater than 98 %, by HPLC.
  • the UV and NMR spectra were identical to the spectra presented in Hong et al., 1998.
  • ⁇ -galactosidase used in the synthesis of L-ascorbic acid galactose (ASC-Gal)
  • Table 1 shows the amount of enzyme in mg or units (1 mg solid equal 8.7 units) used, and the amounts of the reactants / substrates sodium ascorbate (ASC-Na) and ⁇ -lactose used, for a series of four synthesis reactions.
  • the synthesis reactions were carried at 37 °C, at the same conditions described above, followed by subjecting the reaction mixture to the same HPLC analysis.
  • Table 1 Optimization of the amount of enzyme used in the synthesis of ASC-Gal.
  • compositions of the present invention were used for demonstrating effectiveness of the compositions of the present invention, for use in extending the shelf life of the harvested plant matter. This included fruits (nectarines, guavas, com, melons, strawberries, grapefruits, apples, and grapes), vegetables (green beans, and lettuce), and a flower (roses). Treatment and application compositions, procedures, and conditions
  • compositions of the present invention were applied, at room temperature (about 20 °C), by spraying onto, or by dipping for different periods of time, the above indicated different types of harvested plant matter.
  • the specific form of the first general preferred embodiment of the composition used in the exemplary treatments of the harvested plant matter was a solution of L-ascorbic acid galactose in water; also indicated in the description of the following Examples by the acronym ASC-Gal.
  • composition used in the exemplary treatments of the harvested plant matter was a solution of (i) ⁇ -tocopherol, (ii) ascorbic acid, and (iii) L-ascorbic acid-6-palmitate, in ethanol / water, 20 %, vol/vol; also indicated in the description of the following Examples by the acronym ⁇ -Toco-Mix.
  • compositions of the present invention As a basis of comparison for determining the effectiveness of the compositions of the present invention, additionally, correspondingly same concentrations of 'comparative' compositions of solutions were similarly applied, at room temperature (about 20 °C), by spraying onto, or dipping for the correspondingly same periods of time, the above indicated different types of harvested plant matter.
  • Comparative compositions were (a) solutions of ascorbic acid (ASC) in water, (b) solutions of L-ascorbic acid-6-palmitate (ASC-Pal) in water, (c) solution of ethanol in water, 20 %, vol/vol, (d) water, (e) solutions of ascorbic acid diacetate (ASC-diacetate) in water, (f) solutions of ascorbic chitosan (ASC-Chitosan) in water, and (g) solutions of gum arabic in water.
  • ASC ascorbic acid
  • ASC-Pal L-ascorbic acid-6-palmitate
  • concentrations of the compositions were 1 mM, 10 mM, 20 mM, and 50 mM.
  • concentrations of the compositions were 0.5 mM, 1.0 mM, 20 mM, and 50 mM.
  • the period of time of dipping the harvested plant matter into a given solution varied from about a few seconds (grapefruits, Example 6, below) to about two hours (nectarines, Examples 1A and IB, below).
  • the spraying treatment the period of time of spraying the harvested plant matter with a given solution was a few seconds.
  • harvested plant matter controls were used for comparative purposes.
  • the controls were simply the indicated harvested plant matter, untreated, without being subjected to a dipping or spraying treatment of a composition solution, along with shelf life storage at room temperature, or, for the example of melons (Example 4), control melons were subjected to shelf life storage at 6 °C.
  • control grapefruits and roses were subjected to the treatment of dipping or spraying, respectively, using water alone at room temperature.
  • the treated harvested plant matter was first allowed to dry at room temperature (about 20 °C) for a period of time of up to about two to three hours, then stored at room temperature (about 20 °C) for different periods of time, on the order of days or weeks, along with determining the shelf lives of the treated and untreated (control) harvested plant matter, by measuring, evaluating, and analyzing several parameters directly relating to properties, characteristics, and behavior, of the tested harvested plant matter, as described immediately below.
  • the treated harvested plant matter was first allowed to dry at room temperature (about 20 °C) for a period of time of up to about two to three hours, directly followed by 'cold' storage at either 2 °C or 6 °C in a cold room for a period of time, followed by 'shelf life' storage at room temperature (about 20 °C) for different periods of time, on the order of days or weeks, along with determining the shelf lives of the treated and untreated (control) harvested plant matter, by measuring, evaluating, and analyzing, several parameters directly relating to properties, characteristics, and behavior, of the tested harvested plant matter, as described immediately below.
  • lipid peroxidation extent / MDA level lipid peroxidation extent / MDA level
  • ASC ascorbic acid
  • DHA dehydroascorbate
  • MDA malondialdehyde
  • Ascorbic acid (ASC) and Dehydroascorbate (DHA) levels Ascorbic acid (ASC) and dehydroascorbate (DHA) levels of the tested harvested plant matter were measured and evaluated according to the assay procedure described by Law et al., 1983, and by Walker and McKersie, 1993. This assay is based on the reduction of Fe +3 to Fe +2 by ASC in acidic solution. The reduced Fe +2 forms a pink complex with bipyridil, absorbing at 525 nm.
  • Total ascorbate (ASC + DHA) was determined by the reduction of DHA to ASC using dithiotherol. Aliquots were divided into equal parts for the determination of total ascorbate and ASC levels. The DHA level was then calculated from the difference between the total ascorbate level and the ASC level. Total sugars
  • Total sugars (%) of the tested harvested plant matter was measured and evaluated using 100 ⁇ l of filtered juice in a refractometer - REF 103 instrument, and a Brix 0 - 32 % scale. For this measurement, fresh juice was prepared from 5 grams of each of 8 to 10 fresh fruits, and then filtered. Acidity
  • Acidity (%) of the tested harvested plant matter was measured and evaluated using a tetrinometer titration instrument. For this measurement, 2 ml of the same juice that was prepared for measuring the total sugars was added to 10 ml of distilled water, and the percent acidity was calculated relative to maleic acid titration with NaOH, 0.1 N. Weight loss
  • Weight loss (%) of the tested harvested plant matter was measured and evaluated by recording the differences between the weight of the tested harvested plant matter prior to a given treatment, and the weights of the tested harvested plant matter at selected time intervals during the period of shelf life storage at room temperature.
  • firmness (%) of the tested harvested plant matter, in particular, of the fruits (nectarine and strawberry), was measured and evaluated using a Force Gauge - Lutron FG-5000 instrument. The results were recorded using a scale of 0 % (high firmness or hardness) to 100 % (low firmness or softness). Alternatively, in other Examples, firmness was hand measured and evaluated in terms of the tested harvested plant matter being firm, medium, or soft.
  • selected tested harvested plant matter in particular, nectarines, corn, and green beans, were measured and evaluated for shrinkage.
  • Shrinkage of the tested harvested plant matter was measured and evaluated by visually observing decrease in size or shrinkage of the tested plant matter. The results were recorded using a scale of 0 % (no shrinkage) to 100 % (severe shrinkage).
  • decay (%) of the tested harvested plant matter was measured and evaluated by visually observing effects, in particular, fungal growth, cracks, change in surface color to brown and/or black, of decay, decomposition, or rotting, of the tested plant matter. The results were recorded using a scale of 0 % (no decay) to 100 % (severe or maximum decay). Alternatively, in some of the Examples, photographs were taken, using a camera, for measuring and evaluating decay of the harvested plant matter.
  • Color change(s) (%) of the tested harvested plant matter was measured and evaluated by visually observing any change(s) in surface color of the tested plant matter. For example, visually observing development of brown spots or browning in the surface color of the tested plant matter. The results were recorded using a scale of 0 % (no color change) to 100 % (significant color change(s)). In some of the Examples, photographs were taken, using a camera, for measuring and evaluating color change(s) of the harvested plant matter. Juiciness
  • 'SE' refers to the 'standard error' ( ⁇ ) associated with the average or mean values of the previously described measured parameters. Average or mean values and standard error (SE) values thereof were calculated as follows.
  • Example of the harvested plant matter tested a set of at least two, typically, three, separate experiments, was performed, with each experiment involving a sizeable plurality, of the same type of individual samples or units (for example, a plurality of nectarines, a plurality of green beans, or a plurality of roses) of the indicated tested harvested plant matter.
  • the previously described parameters were measured and evaluated from at least three of the same type of individual samples or units (for example, at least three nectarines, at least three green beans, or at least three roses, respectively) of the tested harvested plant matter of each experiment. An average or mean value, and the standard deviation thereof, were calculated for each parameter of each experiment.
  • the same parameters were again measured and evaluated from another at least three of the same type of individual samples or units of the tested harvested plant matter of the representative experiment, along with calculating the average or mean value, and the standard deviation thereof, for each parameter.
  • the average of the standard deviations, that is, the average standard deviation, of each parameter of the representative experiment was then used for calculating the associated standard error (SE), by dividing the average standard deviation by the square root of the number, n, of the total number of times, typically, three times, a particular parameter was measured and evaluated.
  • SE standard error
  • EXAMPLE 1 A: NECTARINES (FRUIT) / DIPPING Treatment and application compositions, procedures, and conditions
  • ASC-Pal L-ascorbic acid-6-palmitate, 0.5 mM, in water.
  • ASC-Gal L-ascorbic acid galactose, 0.5 mM, in water.
  • ASC ascorbic acid, 0.5 mM, in water.
  • Water water at room temperature.
  • Table 2 Effect of dipping nectarines in different compositions for 40, 60, and 120, minutes, on reduced ascorbic acid (ASC) level of the nectarines, for 0 days shelf life at 20 °C.
  • ASC ascorbic acid
  • Table 3 Effect of dipping nectarines in different compositions for 40, 60, and 120, minutes, on reduced ascorbic acid (ASC) level of the nectarines, for 18 days shelf life at 20 °C.
  • ASC ascorbic acid
  • Table 4 Effect of dipping nectarines in different compositions for 40, 60 and 120, minutes, on lipid peroxidation level of the nectarines, for 0 days shelf life at 20 °C.
  • Table 5 Effect of dipping nectarines in different compositions for 40, 60, and 120, minutes, on lipid peroxidation level of the nectarines, for 18 days of shelf life at 20 °C.
  • ASC-Pal (1) 2783.5 ⁇ 5.27 2855.9 ⁇ 8.77 2179.6 ⁇ 12.66
  • Table 6 Effect of different dipping treatments on weight loss (%) of nectarines, after dipping for 1 and 2 hours, and for 6, 12, 18, and 24, days of shelf life at 20 °C.
  • ASC-Pal (1) 18.37 ⁇ 0.2 31.43 ⁇ 0.4 40.03 ⁇ 0.5 46.7 ⁇ 0.5
  • ASC-Gal treatment in 120 min dipping time decreased the level of lipid peroxidation, weight loss and delay decay after 17 days shelf life at 20 °C compared to control and other treatments.
  • Example 1A As shown by Example 1A, all the treatments reduce the lipid peroxidation see (Tables 3 and 4) but the ASC-Gal is the best comparing to the control in all the different dipping times.
  • the level of ASC was the highest in ASC-Gal after the treatment directly or after 18 days shelf life (see Tables 2 and 3). The weight loss was also minimal. After 13 days only 70 % of the control was marketable but after 17 days only 40 % and 0 % after 21 days. Treatment with ASC-Pal caused change in color to brown in all the dipping time and the nectarines are not marketable. Probably because of the ethanol in the solution (Tables 3 and 4)
  • ASC treatment was effective at dipping time 120 min as 66 % of the fruits was marketable after 21 days comparing to 0 % of the control.
  • the best effect on the shelf life was for ASC-Gal in dipping time 120 min, after 17 days at shelf life, whereby the fruits were fresh in good quality, no decay and no change in color, and the fruits were 100 % marketable. After 21 days shelf life, 70 % of the fruits were marketable.
  • the positive effect of ASC-Gal in extending the shelf life of nectarines is probably due to the reduction of the lipid peroxidation that causes delay in decay and damage of the fruit (Table 7).
  • EXAMPLE IB NECTARINES (FRUIT) / DIPPING Treatment and application compositions, procedures, and conditions
  • ASC ascorbic acid, 0.5 mM, in water.
  • ASC-Pal L-ascorbic acid-6-palmitate, 0.5 mM, in water.
  • ASC-Gal L-ascorbic acid galactose, 0.5 mM, in water.
  • nectarines were stored at room temperature for a period of one week, along with determining the shelf lives of the treated and untreated (control) nectarines, by measuring, evaluating, and analyzing, the previously described parameters directly relating to properties, characteristics, and behavior, of the tested nectarines. Results and Analysis
  • Table 8 Effect of dipping nectarines for 2 hours in different compositions, on reduced ascorbic acid (ASC) level and lipid peroxidation of the nectarines during storage at 2 °C + 1.5 % O 2 + 5 % CO 2 for 7 days shelf life at 20 °C.
  • ASC ascorbic acid
  • 0 0 days storage
  • 42 42 days storage
  • 42 + 7 42 days storage + 7 days shelf life.
  • ASC-Gal The level of ASC decreased and the level of lipid peroxidation increased after 7 days shelf life at 20 °C, relatively to control. In ASC-Gal the level of ASC was higher and the level of MDA was lower. These results indicate that ASC-Gal treatment have the most positive effect (FIGS. 1, 2, and 3).
  • Example IB the results indicate that the ASC level was preserved after 42 days at 2 °C from the treatment day and was the highest for the ASC-Gal treatment, 5.88 and 5.43 ⁇ mole/gram FW after 42 days storage and 42 + 7 shelf life (at 20 °C) comparing to 4.52 and 4.16 ⁇ mole/gram FW respectively (Table 8).
  • MDA level is the lowest for treatment with the ASC-Gal composition - 563 nmole/gram FW for 42 days of shelf life and 638.7 nmole/gram FW for 42 + 7 days of shelf life, along without decay and all the nectarines were 100 % marketable compared to only 30 % of the control that was marketable; the rest was with total decay.
  • the other treatment after 42 + 7 days of shelf life was totally damaged (total decay).
  • ASC-Pal L-ascorbic acid-6-palmitate, 1 mM, in water.
  • ASC-Gal L-ascorbic acid galactose, 1 mM, in water.
  • ASC ascorbic acid, 1 mM, in water.
  • ⁇ -Toco-Mix (i) ⁇ -tocopherol, 2 mM + (ii) ascorbic acid, 1 mM + (iii) L-ascorbic acid-6-palmitate, 1 mM; in water / ethanol, 20 %, vol/vol.
  • the level of ASC was higher during dipping in ASC-Gal and ⁇ -Toco-Mix treatments, for 30, 60, and 90, minutes, compared to control and other treatments (Tables 10 and 11).
  • Table 10 Effect of dipping guavas for 30, 60, and 90, minutes, in different compositions, on reduced ascorbic acid (ASC) level of the guavas, for 0 day of shelf life at 20 °C.
  • ASC ascorbic acid
  • Table 12 Effect of dipping guavas for 30, 60, and 90, minutes, in different compositions, on lipid peroxidation of the guavas, for 0 day of shelf life at 20 °C.
  • Table 13 Effect of dipping guavas for 30, 60, and 90, minutes, in different compositions, on lipid peroxidation of the guavas, for 6 days of shelf life at 20 °C.
  • ASC-Pal (1) 3507 ⁇ 48.5 3917 ⁇ 51.2 4262 ⁇ 62
  • Table 14 Effect of dipping guavas for 30, 60, and 90, minutes, in different compositions, on weight loss (%) of the guavas, after 1, 3, and 6, days of shelf life at 20 °C.
  • Example 2 the shelf life of guavas is very short, and after 3 days, the control changed color and the guavas were soft and 0 % marketable (Table 15).
  • ASC-Gal treatment with a dipping time of 90 min has the best effect, whereby the MDA level was the lowest compared to the control (Table 12).
  • most of the treatments had a good effect in the 3 different dipping times.
  • ASC-Gal L-ascorbic acid galactose, 20 mM, in water.
  • L-ascorbic acid-6-palmitate 10 mM; in water / ethanol, 20 %, vol/vol.
  • Control no treatment and cold room storage at 6 °C.
  • ASC-Gal L-ascorbic acid galactose, 20 mM, in water.
  • ASC-Pal L-ascorbic acid-6-palmitate, 0.5 mM, in water.
  • ASC-Gal L-ascorbic acid galactose, 0.5 mM, in water.
  • ASC ascorbic acid, 0.5 mM, in water.
  • ⁇ -Toco-Mix (i) ⁇ -tocopherol, 2 mM + (ii) ascorbic acid, 1 mM + (iii) L-ascorbic acid-6-palmitate, 1 mM; in water / ethanol, 20 %, vol/vol. (7) ASC-Diacetate: L-ascorbic acid diacetate, 1 mM, in water.
  • Harvested strawberries (species cv. Elvera), in separate groups, were dipped into one of the above indicated compositions at room temperature, for periods of 10, 20, and 30, minutes. Following the dipping treatment, the treated strawberries were stored at room temperature for different periods of time, in particular, for periods of 2, 4, and 6 days, along with determining the shelf lives of the treated and untreated (control) strawberries, by measuring, evaluating, and analyzing the previously described parameters directly relating to properties, characteristics, and behavior, of the tested strawberries. Results and Analysis
  • the level of ASC was higher and MDA was lower for dipping strawberries for 10 minutes in ASC-Gal and ⁇ -Toco-Mix after 6 days of shelf life at 20 °C.
  • the level of ASC (FIG. 10) and weight loss (Table 16) decreased in all treatments.
  • the decreasing was lower in ASC-Gal and ⁇ -Toco-Mix, the level of MDA after 6 days of shelf life at 20 °C increased for all treatments, the increasing was lower in ASC-Gal and ⁇ -Toco-Mix (FIG. 1 1).
  • ⁇ -Toco-Mix 2 mM ⁇ -Tocopherol + 1 mM ASC-Pal + 1 mM ASC. Dipping time (10 min.)
  • Table 17 Effect of different treatments (1 mM) on decay (%) of strawberries after dipping in different compositions for 10, 20, and 30, minutes, and, for 4 and 6 days of shelf life. (FIGS. 12, 13, and 14).
  • Table 18 Effect of different freatments (1 mM) on firmness and total sugars (%) of sfrawberries after dipping for 10, 20, and 30, minutes, and for 2, 4, and 6, days of shelf life at 20 °C.
  • strawberries have a relatively short shelf life. For example, after 4 and 6 days at room temperature, only 52.5 % and 10 %, respectively, of the control were marketable (decay was recorded in Table 17) of the confrol dipping treatment for 10 min was better than 20 min or 30 min.
  • ASC-Gal treatment was highly effective after 4 and 6 days of shelf life, whereby 100 % and 78 %, respectively, of the sfrawberries was marketable.
  • the ⁇ -Toco-Mix treatment was also highly effective after 4 and 6 days of shelf life, whereby 87 % and 60 %, respectively, of the strawberries was marketable.
  • EXAMPLE 5B STRAWBERRIES (FRUIT) / SPRAYING
  • ASC-Pal L-ascorbic acid-6-palmitate, 1 mM, 10 mM, and 20 mM, in water.
  • ASC-Gal L-ascorbic acid galactose, 1 mM, 10 mM, and 20 mM, in water.
  • ASC ascorbic acid, 1 mM, 10 mM, and 20 mM, in water.
  • ⁇ -Toco-Mix (1 mM): (i) ⁇ -tocopherol, 2 mM + (ii) ascorbic acid , 1 mM + (iii) L-ascorbic acid-6-palmitate, 1 mM; in water / ethanol, 20 %, vol/vol.
  • L-ascorbic acid-6-palmitate 10 M; in water / ethanol, 20 %, vol/vol.
  • ASC-Diacetate L-ascorbic acid diacetate, 1 mM, 10 mM, and 20 mM, in water.
  • the level of ASC was higher and MDA was lower for spraying strawberries with 20 mM ASC-Gal and ⁇ -Toco-Mix after 6 days of shelf life at 20 °C.
  • the level of ASC (FIGS. 15 - 18) decreased, and weight loss (Table 19) in all treatments.
  • the decrease was lower in ASC-Gal and ⁇ -Toco-Mix, whereby the level of MDA after 6 days shelf life at 20 °C increased in all treatments, and the increase was lower for ASC-Gal and ⁇ -Toco-Mix (FIGS. 19 and 20).
  • Table 19 Effect of different treatments on weight loss (%) of strawberries after spraying with different compositions having concentrations of 1 mM, 10 mM, and 20 mM, for 2, 4, and 6, days of shelf life at 20 °C.
  • ⁇ -Toco-Mix (1 mM) 2 mM ⁇ -Tocopherol + 1 mM ASC-Pal + 1 mM ASC; in ethanol / water, 20 %, vol/vol.
  • ⁇ -Toco-Mix 10 mM ⁇ -Tocopherol + 5 mM ASC-Pal + 5 mM ASC.
  • ⁇ -Toco-Mix 20 mM ⁇ -Tocopherol + 10 mM ASC-Pal + 10 mM ASC.
  • Table 20 Effect of different freatments on decay (%) of sfrawberries after spraying with different compositions having concentrations of 1 mM, 10 mM, and 20 mM, for 4 and 6 days of shelf life at 20 °C (FIGS. 21 - 26).
  • Table 21 Effect of different treatments on firmness and total sugars (%) of strawberries after spraying with 1 mM, 10 mM, and 20 mM, for 0 and 6 days of shelf life at
  • Example 5B spraying treatment with ASC-derivatives is much simpler than dipping treatments, especially in large scale freatments, for example, in package houses of fruits. Spraying different concentrations of the compositions has a different effect on strawberries.
  • ASC-Gal was strongly effective in preventing decay at a concentration of 20 mM, while firmness was good and total sugar (%) increased during shelf life (checked at room temperature), compared to the control (Table 20). After 6 days at room temperature, 92 % of the treated strawberries was marketable compared to 10 % of the control.
  • the ⁇ -Toco-Mix composition was also strongly effective, whereby only 10 % of the strawberries developed decay after 6 days and about 90 % was marketable. Treatment with ASC-Gal and ⁇ -Toco-Mix reduce the MDA level, and the ASC level was highest. The other treatments were ineffective.
  • EXAMPLE 5C STRAWBERRIES (FRUIT) / SPRAYING Treatment and application compositions, procedures, and conditions
  • ASC-Pal L-ascorbic acid-6-palmitate, 1 mM, 10 mM, and 20 mM, in water.
  • ASC-Gal L-ascorbic acid galactose, 1 mM, 10 mM, and 20 mM, in water.
  • ASC ascorbic acid, 1 mM, 10 mM, and 20 mM, in water.
  • ⁇ -Toco-Mix (10 mM): (i) ⁇ -tocopherol, 10 mM + (ii) ascorbic acid, 10 mM + (iii) L-ascorbic acid-6-palmitate, 10 mM; in water / ethanol, 20 %, vol/vol.
  • ⁇ -Toco-Mix (20 mM): (i) ⁇ -tocopherol, 20 mM + (ii) ascorbic acid, 10 mM + (iii) L-ascorbic acid-6-palmitate, 10 mM; in water / ethanol, 20 %, vol/vol.
  • Harvested strawberries (species cv. Elvera), in separate groups, were sprayed with one of the above indicated compositions at room temperature. Following the spraying treatment, the treated strawberries were directly placed into cold storage at 2 °C in a cold room for different periods of time, in particular, for periods of 10 and 14 days. Following the cold storage, the treated strawberries were stored at room temperature for a period of 4 days, along with determining the shelf lives of the freated and untreated (confrol) sfrawberries, by measuring, evaluating, and analyzing, the previously described parameters directly relating to properties, characteristics, and behavior, of the tested strawberries. Results and Analysis
  • the level of ASC increased compared to confrol sprayed with 20 mM ASC-Gal or 20 mM ⁇ -Toco-Mix compositions. This level decreased during shelf life at 20 °C (FIGS. 27 - 29).
  • MDA levels decreased during storage for 10 and 14 days at 2 °C, for spraying with 20 mM ASC-Gal or 20 mM ⁇ -Toco-Mix compositions compared to control and other treatments. Lipid peroxidation increased after 4 days shelf life at 20 °C for all treatments. The increase was lower for ASC-Gal and ⁇ -Toco-Mix compositions relative to control and all other treatments (FIGS. 30 - 32).
  • Table 22 Effect of different treatments on weight loss (%) after spraying sfrawberries with different compositions having concenfrations of 1 mM, 10 mM, and 20 mM, followed by storage at 2 °C, then 4 days of shelf life at 20 °C.
  • Table 23 Effect of different treatments on decay (%) after spraying strawberries with different compositions having concentration of 1 mM, 10 mM, and 20 mM, followed by storage at 2 °C, then 4 days of shelf life at 20 °C (FIGS. 33 - 34).
  • 10 10 days of storage
  • 10 + 4 10 days of storage + 4 days of shelf life, etc.
  • Table 24 Effect of different freatments on firmness after spraying strawberries with different compositions having concentrations of 1 mM, 10 mM, and 20 mM, followed by storage at 2 °C, then 4 days of shelf life at 20 °C.
  • 10 10 days of storage
  • 10 + 4 10 days of storage + 4 days of shelf life, etc.
  • Table 25 Effect of different treatments on total sugars after spraying strawberries with different compositions having concenfrations of 1 mM, 10 mM, and 20 mM, followed by storage at 2 °C, then 4 days of shelf life at 20 °C.
  • 10 10 days of storage
  • 10 + 4 10 days of storage + 4 days of shelf life, etc.
  • Example 5C for spraying treatments, followed by storage at 2 °C and shelf life for 10 days and 4 days at 20 °C, the shelf life was checked after spraying treatment after storage at 2 °C for 10 days and 4 days at room temperature.
  • the results listed in Table 23 indicate that the best effect is for ASC-Gal in 20 mM concenfration, and ⁇ -Toco-Mix the ASC level was higher during the storage for both than the control, and the MDA level was the lowest than the control (FIGS. 29 and 32) after cooling for 14 days at 2 °C and 4 days at room temperature only 10 % develop decay comparing to 100 % of the control and 18 % for the ⁇ -Toco-Mix.
  • About 90 % and 80 % of the strawberry in ASC-Gal and ⁇ -Toco-Mix was marketable and in very good quality and shape. The strawberries were even sweeter than the control (see Table 25).
  • ASC-Gal L-ascorbic acid galactose, 20 mM, in water.
  • ⁇ -Toco-Mix (i) ⁇ -tocophcrol, 20 mM + (ii) ascorbic acid, 10 mM + (iii) L-ascorbic acid-6-palmitate, 10 mM; in water / ethanol, 20 %, vol/vol.
  • Control water at room temperature.
  • the inoculated grapefruits in separate groups, were treated by momentarily dipping them into one of the above indicated compositions at room temperature, for a period of a few seconds, then allowed to dry in the plastic trays at room temperature for about two to three hours, and then stored at room temperature for an additional incubation period of four days.
  • results and Analysis indicate that momentarily dipping grapefruits in a composition of 20 mM ⁇ -Toco-Mix (S4) decreases the infection (%) of the grapefruits. Infection (%) was lower (26.6 %) compared to treatment by dipping in a composition of 20 mM ASC-Gal (81.2 %) and to the control (90.6 %). These results show that ⁇ -Toco-Mix (S4) composition was the most positive treatment for grapefruits (FIG. 45).
  • ASC-Pal L-ascorbic acid-6-palmitate, 1 mM, in water.
  • ASC-Gal L-ascorbic acid galactose, 1 mM, in water.
  • ASC ascorbic acid, 1 mM, in water.
  • ⁇ -Toco-Mix (i) ⁇ -tocopherol, 2 mM + (ii) ascorbic acid, 1 mM + (iii) L-ascorbic acid-6-palmitate, 1 mM; in water / ethanol, 20 %, vol/vol. (7) Water: water at room temperature.
  • the level of ASC was higher for treatments using compositions of ASC-Gal (dipping time 20 and 60 min) or ⁇ -Toco-Mix (dipping time 40 min), compared to control and other treatments (Table 26).
  • Table 26 Effect of dipping green beans in different compositions for 20, 40, and 60, minutes, on reduced ascorbic acid (ASC) level of the green beans at 20 °C (directly after dipping, 0 shelf life).
  • ASC ascorbic acid
  • ⁇ -Toco-Mix 2 mM ⁇ -Tocopherol + 1 mM ASC-Pal + 1 mM ASC.
  • Table 27 Effect of dipping green beans in different compositions for 20, 40, and 60, minutes, on lipid peroxidation level of the green beans at 20 °C (directly after dipping, 0 shelf life).
  • Weight loss was lower for treatment with the ASC-Gal composition compared to control and other treatments, for dipping times of 20, 40, and 60, minutes, and for 2, 4, and 6 days of shelf life at 20 °C (Table 28).
  • Table 28 Effect of dipping green beans in different compositions for 20, 40, and 60, minutes, on weight loss (%) of the green beans after 2, 4, and 6, days of shelf life at 20 °C.
  • ASC-Pal (1) 20.5 ⁇ 0.3 31.3 + 0.4 47.6 ⁇ 3.7
  • EXAMPLE 8 ROSES (FLOWER) / SPRAYING
  • ASC-Gal L-ascorbic acid galactose, 10 mM, in water.
  • ⁇ -Toco-Mix (i) ⁇ -tocopherol, 10 mM + (ii) ascorbic acid, 5 mM + (iii) L-ascorbic acid-6-palmitate, 5 mM; in water / ethanol, 20 %, vol/vol.
  • Roses (species cv. Sunbeam), were harvested at the commercial opening stage and allowed to further open under proper illumination at room temperature, for a period of 24 hours. At the end of this period, a first group of the harvested roses was 'artificially infected' by spray inoculating it with a spore suspension of Botrytis cinerea (10 spores/ml), and allowed to dry in air at room temperature for about two to three hours, while a second group of the harvested roses was left alone and allowed to become 'naturally infected'.
  • the roses from these two groups were then treated by spraying onto them one of the above indicated compositions at room temperature, for a period of a few seconds, and were covered with plastic bags for 24 hours to incubate and enhance development of disease, either naturally (first group) or artificially (second group).
  • the treated roses were removed from the plastic bags, and then stored and further incubated at room temperature for different periods of time (indicated in FIGS. 48 - 51 of the results), along with determining the shelf lives of the composition treated and of the water treated (control) roses, by measuring, evaluating, and analyzing, the percent of infected roses. Results and Analysis
  • - Frutavit B ⁇ -Toco-Mix (20 mM): (i) ⁇ -tocopherol, 20 mM + (ii) ascorbic acid, 10 mM + (iii) L-ascorbic acid-6-palmitate, 10 mM; in water / ethanol, 20 %, vol/vol.
  • Melons treated with the ⁇ -Toco-Mix and the ASC-Gal compositions exhibited higher degrees of firmness (Table 30, FIGS. 52 and 53) and lower percentages of decay and color change in the form of brown spots (Table 31, FIG. 54). However, the treated melons had no effect on total sugars or on weight loss (Tables 32 and 33, respectively).
  • Table 30 Effect of different treatments on firmness (%) of melons after spraying with different compositions, then cold storage at 5 °C for 14 days, followed by shelf life at 20 °C for 3 days (FIG. 52) and for 7 days (FIG. 53).
  • Table 31 Effect of different treatments on brown spots (%) of melons after spraying with different compositions, then cold storage at 5 °C for 14 days, followed by shelf life at 20 °C for 3 days and for 7 days (FIG. 54).
  • FIGS. 55 - 67 are photographs illustrating the effect of different treatments on initiation and development of brown spots and discoloration of melons after spraying with different compositions, then cold storage at 5 °C for 14 days (FIGS. 58 - 59), followed by shelf life at 20 °C for 3 days (FIGS. 60 - 64) and for 7 days (FIG. 65 - 67);
  • Table 32 Effect of different treatments on total sugars (%) of melons after spraying with different compositions, then cold storage at 5 °C for 14, 3, and 7 days, followed by shelf life at 20 °C.
  • Table 33 Effect of different treatments on weight loss (%) of melons after spraying with different compositions, then cold storage at 5 °C for 14, 3, and 7 days, followed by shelflife at 20 °C.
  • EXAMPLE 10 APPLES (FRUIT) / DIPPING Treatment and application compositions, procedures, and conditions
  • Harvested apples in separate groups of three different species (golden apples, green apple, and red apple), were cut into pieces and then dipped into Frutavit C-1 composition at room temperature, for a period of about 3 - 10 seconds. Following the dipping treatment, the treated cut apples were stored at either room temperature for up to 7 days, or in cold storage at 4 °C in a cold room for up to 7 days, followed by storage at room temperature for up to an additional 4 days, along with determining the shelf lives of the treated and untreated (control) cut apples, by measuring, evaluating, and analyzing the previously described parameters directly relating to properties, characteristics, and behavior, of the tested cut apples.
  • Table 35 Effect of momentary dipping of cut apples in ASC-GAL solution on total molds count (CFU/g-FW).
  • Table 36 Effect of momentary dipping of cut apples in ASC-GAL solution on total yeast count (CFU/g-FW).
  • - Frutavit A ASC-Gal, 50 mM, in water.
  • - Frutavit A-3 ASC-Gal, 50 mM + ASC-Chitosan, 0.2 %, wt/vol; in water.
  • - Frutavit B ⁇ -Toco-Mix (20 mM): (i) ⁇ -tocopherol, 20 mM + (ii) ascorbic acid, 10 mM + (iii) L-ascorbic acid-6-palmitate, 10 mM; in water / ethanol, 20 %, vol/vol.
  • - Frutavit C ASC-Gal, 50 mM + gum arabic, 5 %, wt/vol; in water.
  • - Frutavit E ASC-Chitosan, 0.2 %, wt/vol, in water.
  • Ethanol Ethanol in water, 20 %, vol/vol.
  • Gum arabic Gum arabic, 5 %, wt/vol, in water.
  • EXAMPLE 12A LETTUCE (VEGETABLE) / DIPPING
  • - Ab Same as Aa, but for dipping of intentionally uniformly damaged cut lettuce.
  • - D Same as Aa, followed by dipping in tap water at room temperature.
  • Harvested lettuce (four different types of iceberg lettuce) were cut or chopped into pieces, and then mixed together.
  • a Koch Messer knife having an approximately 180 degrees of sharpness, and sterilized in hot water, was used for the cutting or chopping, at sterile conditions, using sterile gloves, bags, and frays, at room temperature.
  • the Frutavit C-1 composition and water were initially placed in the sterile frays. A quantity of between about 25 - 28 grams was used for each sample of the 'undamaged' cut lettuce and the 'damaged' cut lettuce. Each sample was then dipped into the Frutavit C-1 composition, or water, at room temperature, for a period of between about 10 - 15 seconds, and then packed into an unsealed sterile bag.
  • Table 37 Average weight loss (%) of freated and untreated (control) cut lettuce.
  • EXAMPLE 12B LETTUCE (VEGETABLE) / DIPPING
  • Frutavit C-1 ASC-Gal, 50 mM + gum arabic, 5 %, wt vol + K-Sorbate, 2 %, wt/vol; in water.
  • Frutavit B ⁇ -Toco-Mix (20 mM): (i) ⁇ -tocopherol, 20 mM + (ii) ascorbic acid, 10 mM + (iii) L-ascorbic acid-6-palmitate,
  • the heads of 'iceberg' lettuce were taken directly from the grower's field in the Western Negev region, brought to the laboratory and precooled overnight at IC. On the next day, the lettuce was subjected to the minimal processing procedure. Processing The processing was conducted in accordance with the technological scheme and rules applied in the food industry. The process included the removal of external leaves, preliminary manual dissection of lettuce heads, and shredding the leaves using the vegetable cutting machine GS-10 (Kronen, Germany) - the type of machine used in the fresh-cut industry. The width of leaf strips was set as 10 mm. The shredded material was dipped, herein, also referred to as washed, in different ways.
  • Part of the shredded lettuce was decontaminated for one minute in the sterilizing solution of sodium hypochlorite at concentration used in the industry (150 ppm of free chlorine) and afterwards was subjected for one minute to an additional wash.
  • concentration used in the industry 150 ppm of free chlorine
  • One of the following materials was used in this additional wash: water, ascorbic acid solution (0.5%), solution of one of the eight Frutavit preparations tested, marked by numbers from 1 to 5.
  • the solutions of Frutavit products were prepared in accordance with the company's instructions. Another part of the shredded lettuce was treated only in the chlorine solution without an additional wash and served as a control. The third part of the shredded lettuce was washed directly in the solutions of the Frutavit preparations, without the preliminary chlorine decontamination. Altogether the trial included 19 treatments, which were arranged in two experimental series tested in two stages. Four Frutavit preparations (numbers 1 to 4) were tested one week before testing the other preparation (number 5). Each series included the control treatments (sodium hypochlorite with or without subsequent water wash). The control treatments in the two series gave similar results. These results were combined during the data analysis.
  • the produce was stored for up to 14 days at 6C, similar to the conditions during the commercial marketing chain of fresh-cut vegetables and subsequent storage at home refrigerator. Samples were taken for the analysis immediately after the freatments and after 5, 8 and 12 days of storage. In certain cases, an additional test was conducted after 14 days of storage. Quality evaluation The assessment of the produce quality included (a) visual and organoleptic evaluation and (b) microbiological analysis.
  • the microbiological analysis included the determination of total microbial count.
  • the samples of 10 g of plant material were homogenized in the Stomacher instrument within 190 ml of sterile water and inoculated in various dilutions onto the solid PC A medium (plate count agar), 100 microliter per each Petri dish. The microbial count was calculated per gram fresh matter.
  • Table 38 represents the composition of atmosphere inside the lettuce packages after 7 days of storage. At that stage, the control packages contained relatively high concentration of oxygen (8-9%) together with about 7% of carbon dioxide and low level of ethylene, as well as ethanol and acetaldehyde vapors.
  • the ascorbic acid treatment reduced slightly the oxygen level and to the same extent increased the level of carbon dioxide. Washing lettuce in Frutavit preparations was associated with significantly lower oxygen level and significantly higher level of carbon dioxide and ethylene than in the control, possibly due to the enhanced physiological activity of tissues. Except the preparation No. 1 , all the rest of the Frutavit formulations enhanced ethanol and acetaldehyde concentrations inside the packages. The highest ethanol concentrations were found in the packages of shredded lettuce treated with the preparations Nos. 4 (1300-1500 ppm) and 5 (500-700 ppm). The acetaldehyde levels in these treatments were about 100-170 ppm. In the other
  • FIGS. 113 - 115 Tables 39 - 42 and in the figures, FIGS. 113 - 115.
  • Preparation 1 The lettuce treated with the preparation 1 demonstrated quality advantage over the control after 8 and 12 days of storage. This advantage was expressed in lower browning severity, so that the lettuce was marketable even after two weeks of storage. The treatment did not cause any side effects, such as enhanced wilting or off-flavor. Combining the preparation 1 treatment with preliminary chlorine decontamination slightly reduced the anti-browning efficacy of the treatment, although after 12 days of storage it was still more effective than 0.5% ascorbic acid. On the other hand, this combined treatment prevented the appearance of initial decay signs, which were detected after 12 days of storage on the lettuce treated with the preparation 1 alone. Summary: the preparation is promising for practical use
  • the odor was not extremely offensive, it reduced the produce quality. Additionally, the preparation exhibited a phytotoxic effect, expressed already 5 days after the freatment as enhanced wilting of the leaf strips, and later caused total tissue breakdown.
  • the external signs of this breakdown looked as tissue decay with appearance of water-soaked areas, complete loss of tissue turgor and appearance of brown discoloration.
  • Preparation 4 This preparation added strong uncharacteristic odor and taste to the lettuce, so that the produce was found unmarketable immediately after the treatment. Similar to the preparations 2 and 3, this treatment also caused tissue breakdown in storage, expressed as severe wilting, water-soaked areas and brown spots.
  • Preparation 5 had high antioxidative capacity and relatively low phytotoxicity.
  • the lettuce treated with this preparation did not show any browning signs during at least 2 weeks of storage.
  • the produce had a good appearance, although it was slightly more wilted than the confrol.
  • the disadvantage of this preparation was tainting the produce with uncharacteristic odor and taste. This disadvantage canceled most of the positive effects of the preparation, so that the produce freated with it was judged unmarketable after 8 days of storage.
  • the effect of preparation 5 was not changed significantly by its combination with chlorine decontamination. Summary: the preparation is inappropriate, unless the odor problem is solved
  • compositions of the preferred embodiments of the present invention onto harvested plant matter preserve the level of ascorbic acid (ASC) and decrease the level of lipid peroxidation (decay) of the harvested plant matter.
  • ASC ascorbic acid
  • decay level of lipid peroxidation
  • the ascorbic acid derivative L-ascorbic acid galactose (ASC-Gal)
  • ASC-Gal L-ascorbic acid galactose
  • the three components being (i) ⁇ -tocopherol, (ii) ascorbic acid, and (iii) L-ascorbic acid-6-paImitate, as an ascorbic acid derivative, function in a synergistic manner as antioxidation active ingredients in a composition for significantly extending the shelf life of the harvested plant matter.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Cultivation Of Plants (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

Procédé pour allonger la durée de conservation d'une matière végétale récoltée, telle que fruits, légumes et fleurs, fondé sur l'application, par une procédure d'immersion ou de pulvérisation sur ladite matière végétale, d'une quantité efficace d'une composition. Cette composition est une solution ou une suspension renfermant un dérivé d'acide ascorbique, l'acide 6-O-β-D-galactopyranosyl-L-ascorbique (galactose d'acide L-ascorbique), ou le palmitate d'acide 6-L-ascorbique. Le galactose d'acide L-ascorbique, à des concentrations comprises entre 0,1 et 75 mM, dissous ou en suspension dans l'eau, un alcool et/ou un glycol, est actif et efficace comme matière active antioxydante unique, alors que (1) l'α-tocophérol, (2) l'acide ascorbique et (3) le palmitate d'acide 6-L-ascorbique, chacun à des concentrations comprises entre 0,1 et 50 mM, dissous ou en suspension dans une solution d'alcool/eau, sont actifs et efficaces comme combinaison synergique de matières actives antioxydantes. Les procédures d'immersion ou de pulvérisation sont mises en oeuvre à température ambiante, pendant une durée comprise respectivement entre trente minutes et deux heures, ou entre trois et dix secondes.
PCT/IL2003/000304 2002-04-10 2003-04-10 Allongement de la duree de conservation de matieres vegetales recoltees au moyen de derives d'acide ascorbique et de compositions de ceux-ci WO2003086047A2 (fr)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20130022720A1 (en) * 2011-05-13 2013-01-24 University Of South Carolina Methods of Treating a Water Sample or a Substrate to Remove Organic Compounds
CN113475572A (zh) * 2021-05-31 2021-10-08 广州荧创科技有限公司 生物质提取小分子构筑的超分子材料薄膜及其制备和应用
US20230112633A1 (en) * 2020-06-07 2023-04-13 Comestaag Llc Barrier coating compositions, wash compositions, and other compositions for perishables and methods, systems, kits and coated items relating thereto

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Publication number Priority date Publication date Assignee Title
US4948609A (en) * 1988-02-12 1990-08-14 Nabisco Brands, Inc. Fruit and vegetable dried food product
US5922382A (en) * 1995-11-08 1999-07-13 The University Of British Columbia Preparation and preservation of fresh, vitaminized, flavored and unflavored cut apple pieces
US5939117A (en) * 1997-08-11 1999-08-17 Mantrose-Haeuser Co., Inc. Methods for preserving fresh fruit and product thereof
US5945146A (en) * 1997-07-14 1999-08-31 Twinam; Jerry Richard Fresh vegetable product having long shelf life and method of making thereof
US6132786A (en) * 1999-03-17 2000-10-17 Nabisco Technology Company Long-term mold inhibition in intermediate moisture food products stored at room temperature
US6403134B1 (en) * 2000-08-14 2002-06-11 Kraft Foods Holdings, Inc. Premium quality intermediate moisture vegetables and method of making

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4948609A (en) * 1988-02-12 1990-08-14 Nabisco Brands, Inc. Fruit and vegetable dried food product
US5922382A (en) * 1995-11-08 1999-07-13 The University Of British Columbia Preparation and preservation of fresh, vitaminized, flavored and unflavored cut apple pieces
US5945146A (en) * 1997-07-14 1999-08-31 Twinam; Jerry Richard Fresh vegetable product having long shelf life and method of making thereof
US5939117A (en) * 1997-08-11 1999-08-17 Mantrose-Haeuser Co., Inc. Methods for preserving fresh fruit and product thereof
US6132786A (en) * 1999-03-17 2000-10-17 Nabisco Technology Company Long-term mold inhibition in intermediate moisture food products stored at room temperature
US6403134B1 (en) * 2000-08-14 2002-06-11 Kraft Foods Holdings, Inc. Premium quality intermediate moisture vegetables and method of making

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20130022720A1 (en) * 2011-05-13 2013-01-24 University Of South Carolina Methods of Treating a Water Sample or a Substrate to Remove Organic Compounds
US20160318779A1 (en) * 2011-05-13 2016-11-03 University Of South Carolina Methods of treating a water sample or a substrate to remove organic compounds
US20230112633A1 (en) * 2020-06-07 2023-04-13 Comestaag Llc Barrier coating compositions, wash compositions, and other compositions for perishables and methods, systems, kits and coated items relating thereto
CN113475572A (zh) * 2021-05-31 2021-10-08 广州荧创科技有限公司 生物质提取小分子构筑的超分子材料薄膜及其制备和应用

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WO2003086047A3 (fr) 2003-12-31
AU2003226602A1 (en) 2003-10-27
AU2003226602A8 (en) 2003-10-27
GB2403641A (en) 2005-01-12

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