WO2012095537A1 - Fresh pineapple degreening method - Google Patents

Fresh pineapple degreening method Download PDF

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Publication number
WO2012095537A1
WO2012095537A1 PCT/ES2011/000354 ES2011000354W WO2012095537A1 WO 2012095537 A1 WO2012095537 A1 WO 2012095537A1 ES 2011000354 W ES2011000354 W ES 2011000354W WO 2012095537 A1 WO2012095537 A1 WO 2012095537A1
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Prior art keywords
pineapple
procedure
ethylene
fresh pineapple
fruit
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PCT/ES2011/000354
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Spanish (es)
French (fr)
Inventor
Manuel MADRID JUAN
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Morpho Ventures S.L.U.
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Publication date
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Publication of WO2012095537A1 publication Critical patent/WO2012095537A1/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/14Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
    • A23B7/144Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/152Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/14Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
    • A23B7/144Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor

Definitions

  • the present invention is part of the field of food.
  • the present invention relates to a process of green pineapple greening by the application of ethylene gas under specific conditions to achieve an optimum degree of exterior ripening or greening.
  • Pineapple is a fresh fruit with great surface growth in recent years.
  • Main exporting countries are Costa Rica, Mexico, Brazil, Colombia and the Philippines.
  • the varieties used mainly in the export market are of the Golden type, with excellent flavor and sweetness.
  • the problem with these varieties is that the pineapple peel or skin remains green even when the fruit has reached its internal maturity (color, sugar and flavor) just for export.
  • the harvest criterion for pineapple is based on:
  • Ethylene is a natural gaseous vegetable hormone produced by numerous plants. Ethylene is responsible for the degradation of chlorophyll in fruits and leaves, among other ripening effects.
  • the object of this patent is the successful development of a fast and efficient pineapple greening method consisting of the application of ethylene in the form of gas.
  • the novelty of this invention consists in the combination of pineapple greening parameters, starting from the field harvest criteria, cooling process, use of ethylene and ethylene application parameters.
  • greening is understood as the effect of degradation of chlorophyll in fruits, which is manifested in a removal of the green color produced by chlorophyll and which is related to a fruit ripening effect.
  • color is understood in relation to the ripening state at the external level of orange yellow color and chlorophyll degradation according to a standard visual scale of the fresh pineapple industry known in the state of the technique, which ranges from 0 to 6; where 0 is completely green and 6 is completely orange.
  • Brix degrees means the total ratio of soluble solids present in a fruit, also used with the symbol “° Bx”.
  • Brix grades are directly related to the sugar content of the fruit.
  • the Brix scale that is used in the food sector, to measure the approximate amount of sugars in the fruit, generally in fruit juices, thus a Brix degree Indicates about 1% sugar per fruit weight or total volume of fruit juice.
  • the time of harvest is essential for the effectiveness of the present invention.
  • the fruit is harvested using a harvest criterion where the pineapple has at least an internal color of 2 using the usual internal color table according to the values of the standard visual scale of the fresh pineapple industry known in the state of the technique and a concentration of Brix degrees in the juice of the average pineapple pulp of 14.6 (range 13.4 to 15.2) by means of field sampling. As an approximation, these maturity levels are achieved approximately 145 days after the floral induction.
  • a cold water bath (hydrocooling) can be used to lower the pulp temperature to 18 ° C upon arrival.
  • Temperature in a temperature range between 17 ° C and 20 ° C; preferably 18 ° C.
  • the ethylene source is 5% ethylene / Balance N 2 .
  • a small fan will be installed to facilitate the flow of gases between the boxes.
  • the pineapple After exposure to ethylene, the pineapple is cooled by forced air cooling to lower the pulp temperature to 7 ° C. The fruit is transported from the origin to the final consumer at 7 ° C.
  • the fruit of treatments H and M had 1.75 more degrees of color than the commercial control (treatment P).
  • a significant fact is that the external color did not progress significantly in the evaluation week. This is positive from the commercial point of view, as it is convenient that the fruit retains its state of maturity upon arrival. There were no negative effects (darkening, brown areas, rot, etc.) on the color of the fruit caused by the treatment object of the present invention.
  • the present invention relates to a process for green pineapple greening comprising the following steps:
  • step c) Refrigerated to lower the pulp temperature to 7 ° C.
  • step c) Refrigerated to lower the pulp temperature to 7 ° C.
  • ethylene is 5% ethylene / Balance N 2 and is applied with the help of a small fan to facilitate the flow of gases between pineapple fruits.
  • the process object of the present invention has an intermediate stage after stage c) whereby the pineapple is introduced inside a perforated bag and with the mouth of the bag folded over the fruit, where the bag can be made of nylon or low density polyethylene.
  • the present invention relates to the use of ethylene gas for obtaining fresh pineapple with an external color grade of at least 2 in accordance with the visual color standards commonly used for fresh pineapple and after carrying Perform the procedure described above.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

The invention relates to a method for the degreening of fresh pineapple, by applying ethylene gas under specific conditions in order to obtain an optimum degree of external ripening or degreening. The invention also relates to the use of ethylene gas in order to obtain pineapple with a degree of external colour of at least 2 according to the visual colour standards commonly used for fresh pineapple.

Description

METODO DE DESVERDIZACION DE PIÑA FRESCA DESCRIPCIÓN  FRESH PINEAPPLE DEVERDIZATION METHOD DESCRIPTION
Campo de la invención  Field of the Invention
La presente invención se enmarca dentro del campo de la alimentación. The present invention is part of the field of food.
Concretamente la presente invención se refiere a un proceso de desverdización de piña fresca mediante la aplicación de gas etileno en unas condiciones concretas para conseguir un grado óptimo de maduración exterior o de desverdización. Antecedentes de la invención  Specifically, the present invention relates to a process of green pineapple greening by the application of ethylene gas under specific conditions to achieve an optimum degree of exterior ripening or greening. Background of the invention
La piña es una fruta fresca de gran crecimiento en superficie en los últimos años. Principales países exportadores son Costa Rica, México, Brasil, Colombia y Filipinas.  Pineapple is a fresh fruit with great surface growth in recent years. Main exporting countries are Costa Rica, Mexico, Brazil, Colombia and the Philippines.
Las variedades utilizadas principalmente en el mercado de exportación son del tipo Golden, con excelente sabor y dulzura. El problema de estas variedades es que la cascara o piel de la piña permanece verde aun cuando la fruta ha llegado a su madurez interna (color, azúcar y sabor) justa para la exportación.  The varieties used mainly in the export market are of the Golden type, with excellent flavor and sweetness. The problem with these varieties is that the pineapple peel or skin remains green even when the fruit has reached its internal maturity (color, sugar and flavor) just for export.
Sin embargo el color atractivo de la piña es cuando la cascara vira de color verde a anaranjado, es decir, cuando se degrada el pigmento clorofila de su cascara.  However, the attractive color of pineapple is when the shell turns green to orange, that is, when the chlorophyll pigment of its shell degrades.
El criterio de cosecha para piña está basado en:  The harvest criterion for pineapple is based on:
1) días desde floración,  1) days from flowering,
2) color interno (según unas tablas estándar de color interno), y  2) internal color (according to standard internal color tables), and
3) grados Brix (una indicación del contenido de azúcar).  3) Brix degrees (an indication of sugar content).
Como se ha indicado anteriormente, comercialmente el color atractivo para venta de piña es un color anaranjado y por ello existen diferentes métodos de desverdización de esta fruta para conseguir ese grado óptimo de calidad comercial y culinaria.  As indicated above, commercially the attractive color for selling pineapple is an orange color and therefore there are different methods of greening this fruit to achieve that optimum degree of commercial and culinary quality.
Para resolver el problema de color verde externo en fruta lista para cosecha, en la actualidad en las plantaciones comerciales de piña se hace una aplicación en campo de una solución liquida de un producto llamado ethephon (compuesto orgánico basado en ácido cloroetilfosfónico). Este producto libera etileno en su descomposición, el cual degrada el pigmento verde de la fruta: la clorofila. Sin embargo, el proceso actual de desverdización con ethephon tiene varios inconvenientes: • la aplicación es costosa, pues requiere una aplicación de un producto químico en campo, con un costo actual aproximado de 800 dólares americanos por hectárea, To solve the problem of external green color in fruit ready for harvest, at present in commercial pineapple plantations an application is made in the field of a liquid solution of a product called ethephon (organic compound based on chloroethylphosphonic acid). This product releases ethylene in its decomposition, which degrades the green pigment of the fruit: chlorophyll. However, the current process of greening with ethephon has several drawbacks: • the application is expensive, since it requires an application of a chemical in the field, with a current cost of approximately US $ 800 per hectare,
• este producto químico presenta residuos en la fruta que, si bien están dentro de la legalidad de residuos químicos (MRL o Mínimum Residue Level), son detectables en ocasiones. Este hecho es importante porque la legislación mundial requerirá la ausencia de residuos en fruta y comercialmente muchos supermercados requieren ausencia de residuos detectables en fruta, y • This chemical has residues in the fruit that, although they are within the legality of chemical residues (MRL or Minimum Residue Level), are sometimes detectable. This fact is important because world legislation will require the absence of residues in fruit and commercially many supermarkets require absence of detectable residues in fruit, and
• la desverdización con ethephon es incompleta, quedando la mayoría de la fruta en color demasiado verde a la llegada al mercado. • the greening with ethephon is incomplete, leaving most of the fruit in color too green on arrival at the market.
El etileno es una hormona natural vegetal gaseosa producida por numerosas plantas. El etileno es responsable de la degradación de la clorofila en frutos y hojas, entre otros efectos de maduración. Ethylene is a natural gaseous vegetable hormone produced by numerous plants. Ethylene is responsible for the degradation of chlorophyll in fruits and leaves, among other ripening effects.
El objeto de esta patente es el desarrollo con éxito de un método de desverdización de piña rápido y eficaz que consiste en la aplicación de etileno en forma de gas. The object of this patent is the successful development of a fast and efficient pineapple greening method consisting of the application of ethylene in the form of gas.
Las ventajas del método objeto de la presente invención son:  The advantages of the method object of the present invention are:
• la eliminación del uso de ethephon con los problemas asociados a él, descritos anteriormente, • the elimination of the use of ethephon with the problems associated with it, described above,
• la obtención de un color de cáscara de piña mucho más anaranjado y atractivo que el color habitual a la llegada desde su destino desde países tropicales,• obtaining a pineapple peel color much more orange and attractive than the usual color on arrival from your destination from tropical countries,
• La mejora del color interno y sabor de la piña respecto a la calidad de piña en el mercado actual. • The improvement of the internal color and flavor of pineapple compared to the quality of pineapple in the current market.
Descripción detallada de la invención Detailed description of the invention
La novedad de esta invención consiste en la combinación de los parámetros de desverdización de piña, empezando desde el criterio de cosecha de campo, procedimiento de enfriamiento, uso de etileno y parámetros de aplicación de etileno.  The novelty of this invention consists in the combination of pineapple greening parameters, starting from the field harvest criteria, cooling process, use of ethylene and ethylene application parameters.
Para el objeto de la presente invención, se entiende por "desverdización" al efecto de degradación de clorofila en frutos, que se manifiesta en una eliminación del color verde producido por la clorofila y que se relaciona con un efecto de maduración de la fruta. For the purpose of the present invention, "greening" is understood as the effect of degradation of chlorophyll in fruits, which is manifested in a removal of the green color produced by chlorophyll and which is related to a fruit ripening effect.
Para el objeto de la presente invención, se entiende por "color" en relación con estado de maduración al nivel externo de color amarillo anaranjado y degradación de clorofila de acuerdo a una escala visual estándar de la industria de la piña fresca conocida en el estado de la técnica, que va de 0 a 6; donde 0 es completamente verde y 6 es completamente anaranjada.  For the purpose of the present invention, "color" is understood in relation to the ripening state at the external level of orange yellow color and chlorophyll degradation according to a standard visual scale of the fresh pineapple industry known in the state of the technique, which ranges from 0 to 6; where 0 is completely green and 6 is completely orange.
Para el objeto de la presente invención, se entiende por "grados Brix" al cociente total de sólidos solubles presentes en una fruta, también utilizado con el símbolo "°Bx". Los grados Brix están directamente relacionados con el contenido de azucares de la fruta. Para el objeto de la presente invención, relativo a la medición de grados Brix, existe la escala Brix que se utiliza en el sector de alimentos, para medir la cantidad aproximada de azúcares en la fruta, generalmente en zumos de fruta, así un grado Brix indica cerca de un 1% de azúcar por peso de fruta o volumen total de zumo de fruta.  For the purpose of the present invention, "Brix degrees" means the total ratio of soluble solids present in a fruit, also used with the symbol "° Bx". Brix grades are directly related to the sugar content of the fruit. For the purpose of the present invention, relative to the measurement of Brix degrees, there is the Brix scale that is used in the food sector, to measure the approximate amount of sugars in the fruit, generally in fruit juices, thus a Brix degree Indicates about 1% sugar per fruit weight or total volume of fruit juice.
Para el objeto de la presente invención se han estudiado a fondo cada una de las etapas esenciales en la maduración de la piña, como efecto técnico a conseguir de la presente invención. Así, al estudiar las diferentes etapas, tenemos las siguientes:  For the purpose of the present invention, each of the essential stages in the ripening of the pineapple has been thoroughly studied, as a technical effect to be achieved of the present invention. Thus, when studying the different stages, we have the following:
a) Cosecha  a) Harvest
El momento de la cosecha es esencial para la eficacia de la presente invención. La fruta es cosechada usando un criterio de cosecha donde la piña tiene como mínimo un color interno de 2 usando la tabla de color interno habitual de acuerdo con los valores de la escala visual estándar de la industria de la piña fresca conocida en el estado de la técnica y una concentración de grados Brix en el jugo de la pulpa de piña medio de 14.6 (rango 13.4 a 15.2) mediante muéstreos en campo. Como aproximación, estos niveles de madurez se logran aproximadamente 145 días después de la inducción floral.  The time of harvest is essential for the effectiveness of the present invention. The fruit is harvested using a harvest criterion where the pineapple has at least an internal color of 2 using the usual internal color table according to the values of the standard visual scale of the fresh pineapple industry known in the state of the technique and a concentration of Brix degrees in the juice of the average pineapple pulp of 14.6 (range 13.4 to 15.2) by means of field sampling. As an approximation, these maturity levels are achieved approximately 145 days after the floral induction.
b) Acondicionamiento  b) Conditioning
A la llegada a la planta empacadora la fruta es lavada para eliminar suciedad de campo. Posteriormente se le aplica una cera de grado comestible y fungicida de postcosecha aprobado para uso en piña. El uso de cera y fungicida es un procedimiento habitual en el proceso de acondicionamiento de piña fresca. A continuación se baja la temperatura de la piña mediante aire forzado hasta dejar la temperatura de la pulpa a 18°C aproximadamente. Upon arrival at the packing plant the fruit is washed to remove dirt from the field. Subsequently an edible grade wax and postharvest fungicide approved for use in pineapple is applied. The use of wax and fungicide is a common procedure in the process of conditioning fresh pineapple. Then the pineapple temperature is lowered by forced air until the pulp temperature is left at approximately 18 ° C.
Alternativamente se puede usar un baño de agua fría (hydrocooling) para bajar la temperatura de la pulpa a 18°C a la llegada del campo.  Alternatively, a cold water bath (hydrocooling) can be used to lower the pulp temperature to 18 ° C upon arrival.
c) Aplicación de etileno  c) Ethylene application
Tras el enfriamiento a 18°C, las cajas son introducidas en una cámara hermética, y expuestas a las siguientes condiciones:  After cooling to 18 ° C, the boxes are placed in an airtight chamber, and exposed to the following conditions:
• Tratamiento etileno (C2H4) en un rango de concentración de 200 a 1000 ppm• Ethylene treatment (C 2 H 4 ) in a concentration range of 200 to 1000 ppm
• Tiempo: 24h • Time: 24h
• Temperatura: en un rango de temperatura entre 17°C y 20°C; preferiblemente de 18°C.  • Temperature: in a temperature range between 17 ° C and 20 ° C; preferably 18 ° C.
• Humedad Relativa > 85%  • Relative Humidity> 85%
Estas condiciones son una novedad y son esenciales para una correcta desverdización de la piña fresca. La fuente de etileno es etileno al 5%/ Balance N2. These conditions are a novelty and are essential for the correct greening of fresh pineapple. The ethylene source is 5% ethylene / Balance N 2 .
Se instalara un pequeño ventilador para facilitar el flujo de gases entre las cajas.  A small fan will be installed to facilitate the flow of gases between the boxes.
d) Enfriamiento final y transporte  d) Final cooling and transport
Tras la exposición al etileno la piña se enfría mediante refrigeración de aire forzado para bajar la temperatura de pulpa a 7°C. La fruta es transportada desde el origen hasta el consumidor final a 7°C.  After exposure to ethylene, the pineapple is cooled by forced air cooling to lower the pulp temperature to 7 ° C. The fruit is transported from the origin to the final consumer at 7 ° C.
Ejemplos de realización. Examples of realization.
Los siguientes ejemplos específicos que se proporcionan aquí sirven para ilustrar la naturaleza de la presente invención. Estos ejemplos se incluyen solamente con fines ilustrativos y no han de ser interpretados como limitaciones a la invención que aquí se reivindica.  The following specific examples provided herein serve to illustrate the nature of the present invention. These examples are included for illustrative purposes only and should not be construed as limitations on the invention claimed herein.
Ejemplo 1 :  Example 1 :
Evaluación del tratamiento con etileno sobre el color de la piña  Evaluation of ethylene treatment on pineapple color
En esta prueba se evaluó el efecto de tratamiento con gas etileno en origen sobre el color externo, color interno y sabor de la fruta. La fruta se embarcó 25 de octubre de 2010 en Costa Rica y fue evaluada en España los días: 9 de noviembre, 13 de noviembre y 15 de noviembre de 2010. Se adjunta la tabla 1 que recoge un resumen con todos los resultados de evaluación de color externo. Se evaluaron 30 unidades de piña por tratamiento. El color externo de la fruta se evalúa conforme a una tabla de color estándar de piña de 0 a 6 conocida en el estado de la técnica, donde 0 es completamente verde y 6 es completamente anaranjada. In this test the effect of treatment with ethylene gas at source on the external color, internal color and flavor of the fruit was evaluated. The fruit was shipped October 25, 2010 in Costa Rica and was evaluated in Spain on November 9, November 13 and November 15, 2010. Table 1 is attached, which summarizes all the results of external color evaluation. 30 pineapple units were evaluated per treatment. The external color of the fruit is evaluated according to a standard pineapple color table from 0 to 6 known in the state of the art, where 0 is completely green and 6 is completely orange.
TABLA 1 TABLE 1
Figure imgf000006_0001
Figure imgf000006_0001
De acuerdo con los datos observados en la tabla 1, el color externo fue mayor en los tratamientos expuestos a gas etileno y en fruta de mayor edad fisiológica, (tratamientos C, H, M) contra el tratamiento control comercial P (con el producto ethephon). According to the data observed in Table 1, the external color was higher in the treatments exposed to ethylene gas and in fruits of greater physiological age (treatments C, H, M) against the commercial control treatment P (with the product ethephon ).
De acuerdo con los datos de la tabla 1, la fruta de los tratamientos H y M tuvo 1.75 más grados de color que el control comercial (tratamiento P). Un hecho significativo, es que el color externo no avanzó significativamente en la semana de evaluación. Esto es positivo desde el punto de vista comercial, pues es conveniente que la fruta conserve su estado de madurez a la llegada. No hubo efectos negativos (oscurecimiento, áreas marrones, pudrición, etc.) en el color de la fruta causados por el tratamiento objeto de la presente invención.  According to the data in table 1, the fruit of treatments H and M had 1.75 more degrees of color than the commercial control (treatment P). A significant fact is that the external color did not progress significantly in the evaluation week. This is positive from the commercial point of view, as it is convenient that the fruit retains its state of maturity upon arrival. There were no negative effects (darkening, brown areas, rot, etc.) on the color of the fruit caused by the treatment object of the present invention.
En el análisis de la fruta tratada con color más avanzado, se observó que el tratamiento con gas solo afecta color externo y no afecta color interno ni sabor de la fruta, en comparación con el control sin tratamiento. El color interno fue de 2 a la llegada y se mantuvo en este valor los días sucesivos para la fruta de los tratamientos mejores, es decir, los más avanzados de color (C, H y M). Todas las piñas de estos tratamientos fueron evaluadas para color interno y no se observó ningún caso de sobremaduración (color interno >3). In the analysis of the fruit treated with more advanced color, it was observed that the gas treatment only affects external color and does not affect internal color or taste of the fruit, compared to the control without treatment. The internal color was 2 on arrival and the successive days for the fruit of the best treatments, that is, the most advanced color (C, H and M), were maintained at this value. All pineapples of these treatments were evaluated for internal color and no case of over-maturation was observed (internal color> 3).
Ejemplo 2 Example 2
Evaluación del efecto del uso de una bolsa como acondicionamiento exterior  Evaluation of the effect of using a bag as exterior conditioning
En esta prueba se evaluó el efecto del empleo de una bolsa plástica como acondicionamiento exterior de la piña.  In this test the effect of the use of a plastic bag as exterior conditioning of the pineapple was evaluated.
Respecto al uso de bolsa plástica, en los tratamientos con bolsa se observó un efecto positivo en brillo, frescura y apariencia, y una ausencia total de áreas hundidas en los frutículos vs. control sin bolsa. Regarding the use of a plastic bag, a positive effect on brightness, freshness and appearance, and a total absence of sunken areas in the fruits were observed in the bag treatments. Bagless control
No hubo diferencias entre los dos tipos de bolsa perforada: bolsa de nylon y bolsa de LDPE (polietileno de baja densidad). Asimismo la fruta con bolsa presentó menos incidencia de moho de pedúnculo. Por lo que se puede concluir que la bolsa tuvo una contribución positiva a la calidad general de la piña fresca y una ligera contribución positiva al avance del color externo.  There were no differences between the two types of perforated bag: nylon bag and LDPE bag (low density polyethylene). Likewise, the fruit with a bag had less incidence of peduncle mold. So it can be concluded that the bag had a positive contribution to the overall quality of fresh pineapple and a slight positive contribution to the advance of the external color.
A modo de conclusión, según un aspecto importante, la presente invención se refiere a un procedimiento para desverdización de piña fresca que comprende las siguientes etapas: By way of conclusion, according to an important aspect, the present invention relates to a process for green pineapple greening comprising the following steps:
a) Recolección de la piña cuando tiene al menos un grado de color interno de valor 2, b) Lavado y acondicionamiento de la piña mediante la aplicación de cera comestible y fungicida postcosecha,  a) Pineapple harvesting when it has at least an internal color grade of value 2, b) Washing and conditioning the pineapple by applying edible wax and postharvest fungicide,
c) Enfriamiento de la piña hasta una temperatura de unos 18°C,  c) Pineapple cooling to a temperature of about 18 ° C,
d) Aplicación de etileno en forma de gas en una cámara hermética en un intervalo de concentración entre 200 y 1000 ppm, a un intervalo de temperatura de 17°C a 20°C (preferiblemente a 18 °C), durante 24 horas y con una humedad relativa de al menos 85%, y  d) Application of ethylene as a gas in an airtight chamber in a concentration range between 200 and 1000 ppm, at a temperature range of 17 ° C to 20 ° C (preferably at 18 ° C), for 24 hours and with a relative humidity of at least 85%, and
e) Refrigerado para bajar la temperatura de pulpa a 7°C. Donde en dicho procedimiento la etapa c) el enfriamiento de la piña se realiza mediante aire forzado o bien mediante un baño de agua fría.  e) Refrigerated to lower the pulp temperature to 7 ° C. Where in said procedure step c) the cooling of the pineapple is carried out by forced air or by means of a cold water bath.
Donde en dicho procedimiento en la etapa d) el etileno es etileno al 5% / Balance N2 y se aplica con la ayuda de un pequeño ventilador para facilitar el flujo de gases entre los frutos de piña. Where in said procedure in step d) ethylene is 5% ethylene / Balance N 2 and is applied with the help of a small fan to facilitate the flow of gases between pineapple fruits.
Según otro aspecto, el procedimiento objeto de la presente invención tiene una etapa intermedia tras la etapa c) mediante la cual la piña se introduce en el interior de una bolsa perforada y con la boca de la bolsa plegada sobre la fruta, donde la bolsa puede ser de nylon o de polietileno de baja densidad.  According to another aspect, the process object of the present invention has an intermediate stage after stage c) whereby the pineapple is introduced inside a perforated bag and with the mouth of the bag folded over the fruit, where the bag can be made of nylon or low density polyethylene.
De acuerdo con otro aspecto importante, la presente invención se refiere al uso de gas etileno para la obtención de piña fresca con un grado de color externo de al menos 2 de acuerdo con los estándares de color visuales comúnmente empleados para piña fresca y tras llevar a cabo el procedimiento descrito anteriormente.  In accordance with another important aspect, the present invention relates to the use of ethylene gas for obtaining fresh pineapple with an external color grade of at least 2 in accordance with the visual color standards commonly used for fresh pineapple and after carrying Perform the procedure described above.

Claims

REIVINDICACIONES
1. - Procedimiento para desverdización de piña fresca caracterizado porque comprende las siguientes etapas: 1. - Procedure for deverdización of fresh pineapple characterized because it includes the following stages:
a) Recolección de la piña cuando tiene al menos un grado de color interno de valor 2 y una concentración de grados Brix en el jugo de la pulpa de piña medio de 14.6, b) Enfriamiento de la piña hasta una temperatura de unos 18°C,  a) Pineapple harvesting when it has at least an internal color grade of value 2 and a concentration of Brix degrees in the juice of the average pineapple pulp of 14.6, b) Cooling of the pineapple to a temperature of about 18 ° C ,
c) Aplicación de etileno en forma de gas en una cámara hermética en un intervalo de concentración entre 200 y 1000 ppm, a un intervalo de temperatura entre 17°C y 20°C, durante 24 horas y con una humedad relativa de al menos 85%, y  c) Application of ethylene as a gas in an airtight chamber in a concentration range between 200 and 1000 ppm, at a temperature range between 17 ° C and 20 ° C, for 24 hours and with a relative humidity of at least 85 %, Y
e) Refrigerado para bajar la temperatura de pulpa a 7°C.  e) Refrigerated to lower the pulp temperature to 7 ° C.
2. - Procedimiento para desverdización de piña fresca según la reivindicación 1 caracterizado porque la etapa b) el enfriamiento de la piña se realiza mediante aire forzado.  2. - Procedure for green fresh pineapple according to claim 1 characterized in that step b) the cooling of the pineapple is carried out by forced air.
3. - Procedimiento para desverdización de piña fresca según la reivindicación 1 caracterizado porque la etapa b) el enfriamiento de la piña se realiza mediante un baño de agua fría.  3. - Procedure for green fresh pineapple according to claim 1, characterized in that step b) the cooling of the pineapple is carried out by means of a cold water bath.
4. - Procedimiento para desverdización de piña fresca según la reivindicación 1 caracterizado porque la etapa c) el etileno es etileno al 5% / Balance N2. 4. - Process for green fresh pineapple according to claim 1, characterized in that step c) ethylene is 5% ethylene / Balance N 2 .
5. - Procedimiento para desverdización de piña fresca según la reivindicación 1 caracterizado porque la etapa c) la temperatura es de 18°C.  5. - Procedure for green fresh pineapple according to claim 1 characterized in that step c) the temperature is 18 ° C.
6. - Procedimiento para desverdización de piña fresca según la reivindicación 1 caracterizado porque la etapa c) el etileno se aplica con la ayuda de un pequeño ventilador para facilitar el flujo de gases entre los frutos de piña.  6. - Procedure for green fresh pineapple according to claim 1, characterized in that step c) ethylene is applied with the help of a small fan to facilitate the flow of gases between pineapple fruits.
7. - Procedimiento para desverdización de piña fresca según la reivindicación 1 caracterizado porque hay una etapa intermedia tras la etapa b) mediante la cual la piña se introduce en el interior de una bolsa perforada y con la boca de la bolsa plegada sobre la fruta.  7. - Procedure for greening fresh pineapple according to claim 1, characterized in that there is an intermediate stage after stage b) whereby the pineapple is introduced inside a perforated bag and with the mouth of the bag folded over the fruit.
8. - Procedimiento para desverdización de piña fresca según la reivindicación 7 caracterizado porque la bolsa es de nylon o de polietileno de baja densidad.  8. - Procedure for green fresh pineapple according to claim 7, characterized in that the bag is made of nylon or low density polyethylene.
9. - Procedimiento para desverdización de piña fresca según la reivindicación 1 caracterizado porque hay una etapa intermedia tras la etapa a) mediante la cual la piña es lavada y acondicionada mediante la aplicación de cera comestible y fungicida postcosecha.  9. - Method for green fresh pineapple according to claim 1, characterized in that there is an intermediate stage after stage a) whereby the pineapple is washed and conditioned by the application of edible wax and postharvest fungicide.
10. - Uso de gas etileno para la obtención de piña fresca con un grado de color externo de al menos 2 tras el procedimiento de las reivindicaciones 1 a 9.  10. - Use of ethylene gas to obtain fresh pineapple with an external color grade of at least 2 after the procedure of claims 1 to 9.
PCT/ES2011/000354 2011-01-10 2011-12-05 Fresh pineapple degreening method WO2012095537A1 (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BR9404040A (en) * 1994-10-10 1996-10-01 Alberto Shayo Ethylene gas generating apparatus
DE102004048081A1 (en) * 2004-10-02 2006-04-20 Tab Technik Management Gmbh Ripe gas production for maturing climacteric fruits e.g. bananas, comprise extracting nitrogen from compressed air by a nitrogen generator and merging the nitrogen with ethylene in a gas mixer

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BR9404040A (en) * 1994-10-10 1996-10-01 Alberto Shayo Ethylene gas generating apparatus
DE102004048081A1 (en) * 2004-10-02 2006-04-20 Tab Technik Management Gmbh Ripe gas production for maturing climacteric fruits e.g. bananas, comprise extracting nitrogen from compressed air by a nitrogen generator and merging the nitrogen with ethylene in a gas mixer

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
GARCIA MÉNDEZ A.D.: "Caracterizacion from calidad and del manejo postcosecha of tres productos hortofructicolas para the exportacion: aguacate (Persea americana L.), piña (Ananas comosus Merr.) and repollo (Brassica oleracea L.).", REV.FAC.AGRON., vol. 30, 2004, pages 49 - 61. *

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