WO2016166389A1 - Coating composition for fruits and its use - Google Patents

Coating composition for fruits and its use Download PDF

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Publication number
WO2016166389A1
WO2016166389A1 PCT/ES2016/070162 ES2016070162W WO2016166389A1 WO 2016166389 A1 WO2016166389 A1 WO 2016166389A1 ES 2016070162 W ES2016070162 W ES 2016070162W WO 2016166389 A1 WO2016166389 A1 WO 2016166389A1
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WIPO (PCT)
Prior art keywords
fruit
composition
fruits
coating
pears
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PCT/ES2016/070162
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Spanish (es)
French (fr)
Inventor
Josep Usall Rodie
Jordi GINE BORDONABA
Christian Etienne Gabriel Michel LARRIGAUDIERE
Original Assignee
Desarrollos Sanitarios Hortofruticolas 2121 Sl
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Publication of WO2016166389A1 publication Critical patent/WO2016166389A1/en

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Classifications

    • 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
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to the fruit sector, in particular to a composition for coating fruits, especially for different varieties of apples and pears.
  • Said composition produces a semipermeable layer around the fruits thus avoiding surface scalding and partially inhibiting ethylene production, in addition to improving other preservation parameters thereof, such as firmness and thereby increasing the shelf life of said fruits. coated.
  • the present invention relates to the use of said coating composition to increase the shelf life of fruits, especially apples and pears.
  • Fruits, like vegetables, are essential components of a healthy diet, and sufficient daily consumption could contribute to the prevention of important diseases, such as cardiovascular diseases and some cancers. Overall, it is estimated that 1.7 million lives could be saved every year if the consumption of fruits and vegetables were increased enough.
  • the superficial scalding affects only the skin of the fruit and is manifested by a loss of the color of the fruit, redening of the affected area and has more intensity in the green areas.
  • causes associated with the crop such as the variety of the fruit, weather conditions, fertilizer and mineral nutrition, the maturity of the fruit at the time of harvest, as well as causes related to post-harvest such as delayed entry into refrigeration, the composition of the chamber's atmosphere (oxygen and carbon dioxide content), presence of other volatile components, among others.
  • diphenylamine (DPA) has been used as the main treatment in the sector to prevent surface scalding in fruits, especially pears and apples.
  • Other treatments such as the application of the 1-MCP ethylene inhibitor or the conservation in dynamic controlled atmosphere chambers (DCA), can be used satisfactorily, but at a high cost for the companies in the sector and achieving only a partial control of this physiopathy
  • the inventors of this patent after extensive and thorough experiments, have surprisingly discovered a composition that forms a semipermeable film around the fruits that significantly prevents or decreases the incidence of surface scalding and significantly lengthens their shelf life, Especially apples and pears.
  • the shelf life is understood as the cold storage period, without using a controlled atmosphere, as well as the period during its subsequent storage at room temperature.
  • the improvement in the shelf life of the product by the composition of the present invention is associated with a better maintenance of the firmness of the product, to avoid the change of color, for example from green to yellowish, as well as to provide a fungistatic effect. , which allows to reduce the incidence of rot.
  • the present invention discloses an aqueous-based composition for coating fruits, comprising: a) between 0.5% and 1.5% (w / v) chitosan;
  • the fruit coating composition of the present invention may comprise a maximum of 0.5% (v / v) acetic acid.
  • Acetic acid is used as an acidifier, in order to reduce the pH of the composition of the present invention and, in addition, decreases the viscosity thereof.
  • the pH of the composition of the present invention is between 4.0 and 5.0.
  • the fruit coating composition of the present invention may comprise traces of tea extract.
  • the tea extract in the composition of the present invention is forest fruit tea extract, which is used as an extra contribution of antioxidant compounds.
  • chitosan exhibits some antioxidant, antifungal activity and it has been observed that it also has an effect of reducing ethylene production when applied to fruits.
  • concentration of chitosan in the composition of the present invention is 1% (w / v).
  • Glycerol is a compound that is routinely used as a plasticizer and, therefore, the function within the composition of the present invention is to confer plastic properties to the barrier and aid in the creation of a film around the fruit.
  • concentration of glycerol in the composition of the present invention is 1% (v / v).
  • methyl cellulose is a polysaccharide widely used in the food industry that acts as film forming agent. Like glycerol and gelatin, its function in the composition of the present invention is to create a semipermeable film around the fruit. Preferably, the concentration of methylcellulose in the composition of the present invention is 0.05% (w / v).
  • Gelatin unlike methylcellulose, is a protein-based hydrocolloid, which also allows the formation of a semipermeable film around the fruit.
  • concentration of gelatin in the composition of the present invention is 2% (w / v).
  • composition of the present invention can be applied to fruits by any method known to a person skilled in the art.
  • said application is carried out by immersing the fruits in a container containing said composition, or it can also be carried out by Drencher treatments.
  • the present invention describes the surprising effect that the mixture of the composition of the present invention has on different fruit preservation parameters, especially on the decrease in the appearance of surface scalding.
  • the present invention also relates to the use of the coating composition to increase the shelf life of fruits, especially apples and pears.
  • the present invention is described below based on examples that do not constitute a limitation of the present invention, and based on the following figures, in which:
  • Figure 1 is a comparative graph of the effect of various types of coating on firmness of apples of the variety "Granny Smith” after 240 days of storage at 0 2 C and 5 days at 20 2 C.
  • Figure 2 is a comparative graph of the effect of various types of coating on the firmness of pears of the variety " Blanquilla "after 240 days of storage at 0 2 C and 5 days at 20 2 C.
  • Figure 3 is a comparative graph of the effect of various types of coating on ethylene production in apples of the" Granny Smith "variety after 120 days of storage at 0 2 C.
  • Figure 4 is a comparative graph of the effect of various types of coating on the production of ethylene in pears of the "Conference” variety after 120 days of storage at 0 2 C.
  • Figure 5 is a comparative graph of the effect of various types of coating on the accumulation of a-farnesene and its respective conjugated trienol (CTol281) in pears of the "Conference” variety during conservation at 0 2 C.
  • Figure 6 is a graph Comparison of the effect of various types of coating on the accumulation of a-farnesene and its respective conjugated trienol (CTol281) in apples of the "Granny Smith” variety during storage at 0 2 C.
  • Figure 7 is a comparative graph of the effect of various types of coating on the incidence of surface scalding in pears of the "Conference" variety of three different producers after 8 months of storage at 0 2 C and 8 months of storage at 0 2 C plus 7 days of storage at 20 2 C.
  • Figure 8 is a comparative graph of the effect of various types of coating on the incidence of surface scalding in apples of the "Granny Smith" variety after 8 months of storage at 0 2 C and 8 months of storage at 0 2 C plus 7 storage days at 20 2 C.
  • Example 1 Preparation of various types of fruit coating compositions.
  • compositions prepared were the following:
  • PVOH composition 12.5% (w / v) polyvinyl alcohol dissolved in water
  • COM composition 6% agar (w / v), 1% hydroxymethylcellulose (w / v), honey 1% (w / v), 7% gelatin (w / v), dissolved in water.
  • Composition M3 (according to the present invention): chitosan 1% (w / v), glycerol 1% (v / v), methylcellulose (E466) 0.05% (p / v), 2% gelatin (p / v), 0.50% acetic acid, and traces of forest fruit tea extract.
  • CT a group of fruits was used as a control to which no type of coating was applied and they were called CT.
  • Example 3 Study of the effect of different fruit coatings on ethylene production in apples of the "Granny Smith” variety and in pears of the “Conference” variety.
  • Ethylene production was measured by placing the fruits in glass urns with a capacity of 1.5 L in a chamber at 20 2 C and ventilated by a continuous air flow (1.5 L.hT 1 ). After depositing the fruit at the polls, ethylene measurements were carried out by extracting 1 mL of sample per head space on successive days. Ethylene levels were determined by injecting 1 mL of the sample into a gas chromatograph equipped with a flame ionization detector (FID) and an active alumina column. The result is expressed in pL.kg ⁇ .hT 1 .
  • FID flame ionization detector
  • Example 5 Study of the effect of different fruit coatings on surface scalding in pears of the "Conference” variety and in apples of the “Granny Smith” variety.

Abstract

The present invention relates to the fruit growing industry, in particular to a composition for coating fruit characterised in that it comprises: a) between 0.5% and 1.5% (w/v) chitosan; b) between 0.5% and 1% (v/v) glycerol; c) between 0.03% and 0.1% (w/v) methylcellulose; and d) between 1.25% and 2.5% (w/v) gelatine. The composition produces a semipermeable layer around the fruit, preventing superficial scalding and partially inhibiting ethylene production, as well as improving other preservation parameters of same such as firmness, thus increasing the shelf life of the coated fruit. The invention further relates to the use of said coating composition to increase the shelf life of fruit, especially apples and pears.

Description

COMPOSICIÓN PARA EL  COMPOSITION FOR
RECUBRIMIENTO DE FRUTAS Y USO DE LA MISMA  FRUIT COATING AND USE OF THE SAME
DESCRIPCIÓN DESCRIPTION
La presente invención se refiere al sector fruticola, en particular a una composición para el recubrimiento de frutas, especialmente para diferentes variedades de manzanas y peras. Dicha composición produce una capa semipermeable alrededor de las frutas evitando asi el escaldado superficial e inhibiendo parcialmente la producción de etileno, además de mejorar otros parámetros de conservación de las mismas, tales como la firmeza y aumentando de esta manera el tiempo de conservación de dichas frutas recubiertas. También la presente invención se refiere al uso de dicha composición de recubrimiento para aumentar el tiempo de conservación de las frutas, especialmente de manzanas y peras. The present invention relates to the fruit sector, in particular to a composition for coating fruits, especially for different varieties of apples and pears. Said composition produces a semipermeable layer around the fruits thus avoiding surface scalding and partially inhibiting ethylene production, in addition to improving other preservation parameters thereof, such as firmness and thereby increasing the shelf life of said fruits. coated. Also the present invention relates to the use of said coating composition to increase the shelf life of fruits, especially apples and pears.
Las frutas, al igual que las verduras, son componentes esenciales de una dieta saludable, y un consumo diario suficiente podría contribuir a la prevención de enfermedades importantes, como las cardiovasculares y algunos cánceres. En general, se calcula que cada año podrían salvarse 1,7 millones de vidas si se aumentara lo suficiente el consumo de frutas y verduras. Fruits, like vegetables, are essential components of a healthy diet, and sufficient daily consumption could contribute to the prevention of important diseases, such as cardiovascular diseases and some cancers. Overall, it is estimated that 1.7 million lives could be saved every year if the consumption of fruits and vegetables were increased enough.
Aunque la Organización Mundial de la Salud (OMS) y la Organización de las Naciones Unidas para la Alimentación y la Agricultura (FAO) recomiendan como objetivo aumentar el consumo de frutas, tanto para prevenir enfermedades crónicas tales como las cardiopatias , el cáncer, la diabetes o la obesidad, así como para prevenir y mitigar varias carencias de micronutrientes , sobre todo en los países menos desarrollados, la producción de frutas, por ejemplo, de manzanas ha disminuido gradualmente en España en los últimos 15 años. Although the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) recommend to increase the consumption of fruits, both to prevent chronic diseases such as heart disease, cancer, diabetes or obesity, as well as to prevent and mitigate several micronutrient deficiencies, especially in less developed countries, the production of fruits, for example, of apples has gradually decreased in Spain in the last 15 years.
Esta disminución puede deberse a que en España la mayor parte de la producción de manzanas se encuentra en zonas de climas secos y muy calurosos durante el periodo estival, que son desfavorables para garantizar una máxima calidad del fruto. Dichas condiciones climáticas se traducen en una falta de color en las variedades verdes y rojas, una pérdida de firmeza y una reducción del potencial de conservación, lo cual favorece la aparición de alteraciones fisiológicas tales como el escaldado superficial. La incidencia de esta fisiopatía supone aún unas pérdidas productivas que se estiman en aproximadamente un 2%, en el caso de las manzanas. This decrease may be due to the fact that in Spain most of the apple production is found in dry and very hot climates during the summer period, which are unfavorable to guarantee maximum fruit quality. These climatic conditions translate into a lack of color in the green and red varieties, a loss of firmness and a reduction in conservation potential, which favors the appearance of physiological alterations such as surface scalding. The incidence of this physiopathy still implies productive losses that are estimated at approximately 2%, in the case of apples.
El escaldado superficial afecta únicamente a la piel del fruto y se manifiesta por una pérdida del color del fruto, empardecimiento de la zona afectada y tiene más intensidad en las zonas verdes. Son numerosas las causas que se han asociado al escaldado superficial; por ejemplo, causas asociadas al cultivo tales como la variedad de la fruta, las condiciones climatológicas, el abonado y la nutrición mineral, la madurez de la fruta en el momento de la cosecha, así como causas relacionadas con la post-cosecha tales como el retraso de la entrada en refrigeración, la composición de la atmósfera de la cámara (contenido de oxígeno y dióxido de carbono), presencia de otros componentes volátiles, entre otras. Habitualmente , se ha utilizado la difenilamina (DPA) como el tratamiento principal en el sector para prevenir el escaldado superficial en frutas, especialmente en peras y manzanas. Otros tratamientos, tales como la aplicación del inhibidor de etileno 1-MCP o la conservación en cámaras de atmósfera controlada dinámicas (DCA) , se pueden utilizar satisfactoriamente, pero a un elevado coste para las empresas del sector y consiguiéndose únicamente un control parcial de esta fisiopatia. The superficial scalding affects only the skin of the fruit and is manifested by a loss of the color of the fruit, redening of the affected area and has more intensity in the green areas. There are numerous causes that have been associated with superficial scalding; for example, causes associated with the crop such as the variety of the fruit, weather conditions, fertilizer and mineral nutrition, the maturity of the fruit at the time of harvest, as well as causes related to post-harvest such as delayed entry into refrigeration, the composition of the chamber's atmosphere (oxygen and carbon dioxide content), presence of other volatile components, among others. Typically, diphenylamine (DPA) has been used as the main treatment in the sector to prevent surface scalding in fruits, especially pears and apples. Other treatments, such as the application of the 1-MCP ethylene inhibitor or the conservation in dynamic controlled atmosphere chambers (DCA), can be used satisfactorily, but at a high cost for the companies in the sector and achieving only a partial control of this physiopathy
Sin embargo, las últimas directrices europeas han prohibido el uso de la DPA, por lo que los productores locales se enfrentan a una situación muy compleja, en la que no pueden afrontar los costes derivados de acondicionar las cámaras de refrigeración tradicionales, o asumir el coste de un tratamiento con 1-MCP. Se estima que solamente en España, debido a lo anterior, haya unas pérdidas estimadas en la producción de frutas destinadas a larga conservación de entre un 5% y un 15%. However, the latest European guidelines have banned the use of DPA, so local producers face a very complex situation, in which they cannot afford the costs of conditioning traditional refrigeration chambers, or bear the cost of a treatment with 1-MCP. It is estimated that only in Spain, due to the above, there are estimated losses in the production of fruits for long-term conservation of between 5% and 15%.
Por lo tanto, existe la necesidad de encontrar composiciones de recubrimiento que permitan disminuir o evitar la aparición del escaldado superficial de las frutas de larga conservación. Therefore, there is a need to find coating compositions that reduce or prevent the appearance of superficial scalding of long-preserved fruits.
Los inventores de esta patente, tras extensos y exhaustivos experimentos, han descubierto sorprendentemente una composición que forma una película semipermeable alrededor de las frutas que evita o disminuye de forma notable la incidencia del escaldado superficial y alarga de forma significativa la vida útil de las mismas, especialmente de manzanas y peras. En el presente documento se entiende como vida útil el periodo de conservación en frío, sin utilizar una atmósfera controlada, asi como también el periodo durante su posterior conservación a temperatura ambiente. La mejora en la vida útil del producto por parte de la composición de la presente invención está asociada a un mejor mantenimiento de la firmeza del producto, a evitar el cambio de color, por ejemplo de verde a amarillento, asi como a proporcionar un efecto fungistático, que permite reducir la incidencia de podredumbres. The inventors of this patent, after extensive and thorough experiments, have surprisingly discovered a composition that forms a semipermeable film around the fruits that significantly prevents or decreases the incidence of surface scalding and significantly lengthens their shelf life, Especially apples and pears. In this document, the shelf life is understood as the cold storage period, without using a controlled atmosphere, as well as the period during its subsequent storage at room temperature. The improvement in the shelf life of the product by the composition of the present invention is associated with a better maintenance of the firmness of the product, to avoid the change of color, for example from green to yellowish, as well as to provide a fungistatic effect. , which allows to reduce the incidence of rot.
Desde el punto de vista fisiológico, los inventores han podido constatar que los efectos mencionados anteriormente están relacionados con la reducción, que la composición de la presente invención ejerce sobre el etileno, que es un compuesto relacionado con la maduración de las frutas, y sobre la inhibición de la acumulación del a-farneseno o sus productos de oxidación, que están intimamente ligados con la aparición del escaldado superficial en manzanas y peras. Estos efectos son debidos a la barrera semipermeable y con ciertas propiedades antioxidantes que crea la composición de recubrimiento de frutas de la presente invención alrededor de dichas frutas. Por lo tanto, la presente invención da a conocer una composición en base acuosa para el recubrimiento de frutas, que comprende: a) entre 0,5% y 1,5% (p/v) de quitosano; From the physiological point of view, the inventors have been able to verify that the effects mentioned above are related to the reduction, that the composition of the present invention exerts on ethylene, which is a compound related to the ripening of fruits, and on the inhibition of the accumulation of a-farneseno or its oxidation products, which are intimately linked with the appearance of superficial scalding in apples and pears. These effects are due to the semipermeable barrier and with certain antioxidant properties created by the fruit coating composition of the present invention around said fruits. Therefore, the present invention discloses an aqueous-based composition for coating fruits, comprising: a) between 0.5% and 1.5% (w / v) chitosan;
b) entre 0,5% y 1% (v/v) de glicerol;  b) between 0.5% and 1% (v / v) glycerol;
c) entre 0,03% y 0,1% (p/v) de metilcelulosa; y  c) between 0.03% and 0.1% (w / v) methylcellulose; Y
d) entre 1,25% y 2,5% (p/v) de gelatina. Además, opcionalmente la composición para el recubrimiento de frutas de la presente invención puede comprender como máximo un 0,5% (v/v) de ácido acético. El ácido acético se utiliza como acidificante, con la finalidad de reducir el pH de la composición de la presente invención y, además, disminuye la viscosidad de la misma. Preferentemente el pH de la composición de la presente invención está entre 4,0 y 5,0. Opcionalmente, la composición para el recubrimiento de frutas de la presente invención puede comprender trazas de extracto de té. Preferentemente, el extracto de té en la composición de la presente invención es extracto de té de frutas del bosque, que se utiliza como una aportación extra de compuestos antioxidantes. d) between 1.25% and 2.5% (w / v) of gelatin. In addition, optionally the fruit coating composition of the present invention may comprise a maximum of 0.5% (v / v) acetic acid. Acetic acid is used as an acidifier, in order to reduce the pH of the composition of the present invention and, in addition, decreases the viscosity thereof. Preferably the pH of the composition of the present invention is between 4.0 and 5.0. Optionally, the fruit coating composition of the present invention may comprise traces of tea extract. Preferably, the tea extract in the composition of the present invention is forest fruit tea extract, which is used as an extra contribution of antioxidant compounds.
En la composición de la presente invención, el quitosano presenta cierta actividad antioxidante, antifúngica y se ha observado que también tiene un efecto de reducción de la producción de etileno cuando se aplica en frutas. Preferentemente, la concentración de quitosano en la composición de la presente invención es del 1% (p/v) . In the composition of the present invention, chitosan exhibits some antioxidant, antifungal activity and it has been observed that it also has an effect of reducing ethylene production when applied to fruits. Preferably, the concentration of chitosan in the composition of the present invention is 1% (w / v).
El glicerol es un compuesto que se utiliza de forma habitual como plastificante y, por tanto, la función dentro de la composición de la presente invención es de conferir propiedades plásticas a la barrera y ayudar en la creación de una película alrededor de la fruta. Preferentemente, la concentración de glicerol en la composición de la presente invención es del 1% (v/v) . Glycerol is a compound that is routinely used as a plasticizer and, therefore, the function within the composition of the present invention is to confer plastic properties to the barrier and aid in the creation of a film around the fruit. Preferably, the concentration of glycerol in the composition of the present invention is 1% (v / v).
Por otra parte, la metilcelulosa, es un polisacárido muy utilizado en la industria alimentaria que actúa como agente de formación de película. Al igual que el glicerol y la gelatina, su función en la composición de la presente invención es crear una película semipermeable alrededor de la fruta. Preferentemente, la concentración de metilcelulosa en la composición de la presente invención es del 0, 05% ( p / v ) . On the other hand, methyl cellulose is a polysaccharide widely used in the food industry that acts as film forming agent. Like glycerol and gelatin, its function in the composition of the present invention is to create a semipermeable film around the fruit. Preferably, the concentration of methylcellulose in the composition of the present invention is 0.05% (w / v).
La gelatina, a diferencia de la metilcelulosa, es un hidrocoloide de base proteica, que también permite la formación de una película semipermeable alrededor de la fruta. Preferentemente, la concentración de gelatina en la composición de la presente invención es del 2% (p/v) . Gelatin, unlike methylcellulose, is a protein-based hydrocolloid, which also allows the formation of a semipermeable film around the fruit. Preferably, the concentration of gelatin in the composition of the present invention is 2% (w / v).
La composición de la presente invención puede aplicarse a las frutas mediante cualquier método conocido por un experto en la materia. Preferentemente, dicha aplicación se realiza por inmersión de las frutas en un recipiente que contiene dicha composición, o también se puede realizar mediante tratamientos en Drencher. The composition of the present invention can be applied to fruits by any method known to a person skilled in the art. Preferably, said application is carried out by immersing the fruits in a container containing said composition, or it can also be carried out by Drencher treatments.
En la presente invención se describe el efecto sorprendente que tiene la mezcla de la composición de la presente invención sobre diferentes parámetros de conservación de las frutas, especialmente sobre la disminución de la aparición del escaldado superficial. The present invention describes the surprising effect that the mixture of the composition of the present invention has on different fruit preservation parameters, especially on the decrease in the appearance of surface scalding.
La presente invención también se refiere al uso de la composición de recubrimiento para aumentar el tiempo de conservación de las frutas, especialmente de manzanas y peras. La presente invención se describe a continuación en base a ejemplos que no constituyen una limitación de la presente invención, y en base a las siguientes figuras, en las que: La figura 1 es un gráfico comparativo del efecto de varios tipos de recubrimiento sobre la firmeza de manzanas de la variedad "Granny Smith" después de 240 días de conservación a 02C y 5 días a 202C. La figura 2 es un gráfico comparativo del efecto de varios tipos de recubrimiento sobre la firmeza de peras de la variedad "Blanquilla" después de 240 días de conservación a 02C y 5 días a 202C. La figura 3 es un gráfico comparativo del efecto de varios tipos de recubrimiento sobre la producción de etileno en manzanas de la variedad "Granny Smith" después de 120 días de conservación a 02C. La figura 4 es un gráfico comparativo del efecto de varios tipos de recubrimiento sobre la producción de etileno en peras de la variedad "Conference" después de 120 días de conservación a 02C. La figura 5 es un gráfico comparativo del efecto de varios tipos de recubrimiento sobre la acumulación de a-farneseno y su respectivo trienol conjugado (CTol281) en peras de la variedad "Conference" durante la conservación a 02C. La figura 6 es un gráfico comparativo del efecto de varios tipos de recubrimiento sobre la acumulación de a-farneseno y su respectivo trienol conjugado (CTol281) en manzanas de la variedad "Granny Smith" durante la conservación a 02C. The present invention also relates to the use of the coating composition to increase the shelf life of fruits, especially apples and pears. The present invention is described below based on examples that do not constitute a limitation of the present invention, and based on the following figures, in which: Figure 1 is a comparative graph of the effect of various types of coating on firmness of apples of the variety "Granny Smith" after 240 days of storage at 0 2 C and 5 days at 20 2 C. Figure 2 is a comparative graph of the effect of various types of coating on the firmness of pears of the variety " Blanquilla "after 240 days of storage at 0 2 C and 5 days at 20 2 C. Figure 3 is a comparative graph of the effect of various types of coating on ethylene production in apples of the" Granny Smith "variety after 120 days of storage at 0 2 C. Figure 4 is a comparative graph of the effect of various types of coating on the production of ethylene in pears of the "Conference" variety after 120 days of storage at 0 2 C. Figure 5 is a comparative graph of the effect of various types of coating on the accumulation of a-farnesene and its respective conjugated trienol (CTol281) in pears of the "Conference" variety during conservation at 0 2 C. Figure 6 is a graph Comparison of the effect of various types of coating on the accumulation of a-farnesene and its respective conjugated trienol (CTol281) in apples of the "Granny Smith" variety during storage at 0 2 C.
La figura 7 es un gráfico comparativo del efecto de varios tipos de recubrimiento sobre la incidencia del escaldado superficial en peras de la variedad "Conference" de tres productores diferentes después de 8 meses de conservación a 02C y 8 meses de conservación a 02C más 7 días de conservación a 202C. Figure 7 is a comparative graph of the effect of various types of coating on the incidence of surface scalding in pears of the "Conference" variety of three different producers after 8 months of storage at 0 2 C and 8 months of storage at 0 2 C plus 7 days of storage at 20 2 C.
La figura 8 es un gráfico comparativo del efecto de varios tipos de recubrimiento sobre la incidencia del escaldado superficial en manzanas de la variedad "Granny Smith" después de 8 meses de conservación a 02C y 8 meses de conservación a 02C más 7 días de conservación a 202C. Figure 8 is a comparative graph of the effect of various types of coating on the incidence of surface scalding in apples of the "Granny Smith" variety after 8 months of storage at 0 2 C and 8 months of storage at 0 2 C plus 7 storage days at 20 2 C.
EJEMPLOS EXAMPLES
Ejemplo 1. Preparación de varios tipos de composiciones de recubrimiento de frutas. Example 1. Preparation of various types of fruit coating compositions.
Se prepararon diferentes composiciones de recubrimiento de frutas para estudiar su efecto sobre diversos parámetros relacionados con la conservación de las mismas. Las composiciones preparadas fueron las siguientes: Different fruit coating compositions were prepared to study their effect on various parameters related to their preservation. The compositions prepared were the following:
Composición PVOH : alcohol polivinilico 12,5% (p/v) disuelto en agua PVOH composition: 12.5% (w / v) polyvinyl alcohol dissolved in water
Composición COM: agar 6% (p/v), hidroximetilcelulosa 1% (p/v), miel 1% (p/v), gelatina 7% (p/v), disueltas en agua .  COM composition: 6% agar (w / v), 1% hydroxymethylcellulose (w / v), honey 1% (w / v), 7% gelatin (w / v), dissolved in water.
Composición M3 (según la presente invención) : quitosano 1% (p/v), glicerol 1% (v/v) , metilcelulosa (E466) 0, 05% (p/v), gelatina 2% (p/v) , ácido acético 0,50%, y trazas de extracto de té de frutas del bosque. Composition M3 (according to the present invention): chitosan 1% (w / v), glycerol 1% (v / v), methylcellulose (E466) 0.05% (p / v), 2% gelatin (p / v), 0.50% acetic acid, and traces of forest fruit tea extract.
Además, se utilizó como control un grupo de frutas a las que no se les aplicó ningún tipo de recubrimiento y se les denominó CT . In addition, a group of fruits was used as a control to which no type of coating was applied and they were called CT.
Ejemplo 2. Estudio del efecto de los diferentes recubrimientos de frutas sobre la firmeza en manzanas de la variedad "Granny Smith" y en peras de la variedad "Blanquilla" . Example 2. Study of the effect of different fruit coatings on firmness in apples of the "Granny Smith" variety and in pears of the "Blanquilla" variety.
Este estudio se realizó con una variedad de manzana ("Granny Smith") y una variedad de pera ("Blanquilla") . Se obtuvieron aproximadamente 400 kg de fruta recolectada en el momento óptimo de madurez comercial en fincas de la región de Lérida, Cataluña. Las frutas fueron recubiertas por inmersión con cada una de las composiciones preparadas en el Ejemplo 1, y se conservaron durante 240 días a 02C y posteriormente 5 días a 202C. En el caso de las peras no se recubrieron con la composición COM. Transcurrido este tiempo, se determinó la pérdida de firmeza de las frutas recubiertas, asi como las frutas del grupo de control (CT) sin recubrimiento y los resultados se muestran en las figuras 1 y 2. This study was conducted with a variety of apples ("Granny Smith") and a variety of pear ("Blanquilla"). Approximately 400 kg of fruit harvested at the optimum time of commercial maturity were obtained on farms in the region of Lleida, Catalonia. The fruits were coated by immersion with each of the compositions prepared in Example 1, and were stored for 240 days at 0 2 C and subsequently 5 days at 20 2 C. In the case of the pears they were not coated with the composition COM . After this time, the loss of firmness of the coated fruits was determined, as well as the fruits of the uncoated control group (CT) and the results are shown in Figures 1 and 2.
En la figura 1 se puede observar que las composiciones COM, PVOH y M3 resultaron igualmente satisfactorias para evitar la disminución de la firmeza de las manzanas en comparación con el grupo de control (CT) . Lo mismo sucede en el caso de las peras (figura 2) en las que las composiciones PVOH y M3 resultaron igualmente satisfactorias para evitar la disminución de la firmeza en comparación con el grupo de control (CT) . In Figure 1 it can be seen that the compositions COM, PVOH and M3 were equally satisfactory to avoid the decrease in firmness of apples compared to the control group (CT). The same happens in the case of pears (Figure 2) in which the compositions PVOH and M3 were equally satisfactory to avoid a decrease in firmness compared to the control group (CT).
Ejemplo 3. Estudio del efecto de los diferentes recubrimientos de frutas sobre la producción de etileno en manzanas de la variedad "Granny Smith" y en peras de la variedad "Conference". Example 3. Study of the effect of different fruit coatings on ethylene production in apples of the "Granny Smith" variety and in pears of the "Conference" variety.
Es conocido que la producción de etileno en las frutas está asociada con la velocidad de maduración de las mismas. En este estudio se procedió a evaluar la cantidad de etileno producido en manzanas de la variedad "Granny Smith" y en peras de la variedad "Conference" después de 120 días de conservación a 02C. It is known that the production of ethylene in fruits is associated with their speed of ripening. In this study, the amount of ethylene produced in apples of the "Granny Smith" variety and in pears of the "Conference" variety was evaluated after 120 days of storage at 0 2 C.
La producción de etileno se midió colocando los frutos en urnas de cristal con una capacidad de 1,5 L en una cámara a 202C y ventiladas mediante un flujo de aire continuo (1,5 L.hT1) . Tras depositar la fruta en las urnas, las mediciones de etileno se llevaron a cabo extrayendo 1 mL de muestra por espacio de cabeza en días sucesivos. Los niveles de etileno se determinaron inyectando 1 mL de la muestra en un cromatógrafo de gases provisto de un detector de ionización de llama (FID) y de una columna de alúmina activa. El resultado se expresa en pL.kg^.hT1. Ethylene production was measured by placing the fruits in glass urns with a capacity of 1.5 L in a chamber at 20 2 C and ventilated by a continuous air flow (1.5 L.hT 1 ). After depositing the fruit at the polls, ethylene measurements were carried out by extracting 1 mL of sample per head space on successive days. Ethylene levels were determined by injecting 1 mL of the sample into a gas chromatograph equipped with a flame ionization detector (FID) and an active alumina column. The result is expressed in pL.kg ^ .hT 1 .
Los resultados se muestran en las figuras 3 y 4. Como se observa en la figura 3, los recubrimientos PVOH y M3 resultaron eficaces en la disminución de la producción de etileno en manzanas, no siendo el recubrimiento COM tan eficaz como los anteriores, en comparación con las manzanas a las que no se les aplicó ningún tipo de recubrimiento (CT) . Asimismo, en la figura 4 se observa como los recubrimientos PVOH y M3 resultaron eficaces en la disminución de la producción de etileno en las peras, en comparación con las peras sin recubrimiento del grupo de control CT . The results are shown in Figures 3 and 4. As seen in Figure 3, the PVOH and M3 coatings were effective in reducing the production of ethylene in apples, the COM coating not being as effective as the previous ones, in comparison with apples to which no type of coating (CT) was applied. Also, figure 4 shows as the PVOH and M3 coatings were effective in decreasing the production of ethylene in the pears, compared to the uncoated pears of the CT control group.
Ejemplo 4. Estudio del efecto de los diferentes recubrimientos de frutas sobre la acumulación de GC- farneseno y su respectivo trienol conjugado CTol281 en peras de la variedad "Conference" y en manzanas de la variedad "Granny Smith" . Example 4. Study of the effect of the different fruit coatings on the accumulation of GC-farneseno and its respective conjugated trienol CTol281 in pears of the "Conference" variety and in apples of the "Granny Smith" variety.
La extracción y análisis de a-farneseno y de sus productos de oxidación se llevó a cabo pelando la piel de la zona ecuatorial de múltiples frutos. Después de sacar lo que queda de pulpa, se prepararon discos de 10 mm de diámetro de cada fruto, que se pesaron y se incubaron con 5 mi de hexano (grado HPLC) . Siguiendo un protocolo estándar de laboratorio, los valores de α-farneseno y de CTol281 se determinaron midiendo la densidad óptica (D.O.) a 232 nm y 281 nm, respectivamente. Se tomaron muestras para analizar en los días 0, 60, 120 y 240 durante la conservación a 02C. The extraction and analysis of a-farneseno and its oxidation products was carried out by peeling the skin of the equatorial zone of multiple fruits. After removing the remaining pulp, 10 mm diameter discs of each fruit were prepared, weighed and incubated with 5 ml of hexane (HPLC grade). Following a standard laboratory protocol, the values of α-farnesene and CTol281 were determined by measuring the optical density (OD) at 232 nm and 281 nm, respectively. Samples were taken for analysis on days 0, 60, 120 and 240 during storage at 0 2 C.
Los resultados se muestran en las figuras 5 y 6, en las que se observa que en las peras de la variedad "Conference" (figura 5) las composiciones PVOH y M3 resultaron eficaces en la disminución de la producción tanto de α-farneseno como de CTol281 durante todo el periodo de conservación a 02C en comparación con las peras a las que no se les aplicó ningún tipo de recubrimiento (CT) . En el caso de las manzanas de la variedad "Granny Smith" (figura 6) se observó el mismo efecto para las composiciones COM, PVOH y M3, en comparación con las manzanas del grupo de control (CT) . The results are shown in figures 5 and 6, in which it is observed that in the pears of the variety "Conference" (figure 5) the compositions PVOH and M3 were effective in reducing the production of both α-farnesene and CTol281 during the entire storage period at 0 2 C compared to pears to which no type of coating (CT) was applied. In the case of apples of the "Granny Smith" variety (figure 6) the same effect was observed for COM, PVOH and M3 compositions, compared to the control group apples (CT).
Ejemplo 5. Estudio del efecto de los diferentes recubrimientos de frutas sobre el escaldado superficial en peras de la variedad "Conference" y en manzanas de la variedad "Granny Smith" . Example 5. Study of the effect of different fruit coatings on surface scalding in pears of the "Conference" variety and in apples of the "Granny Smith" variety.
La aparición del escaldado superficial en las frutas se evaluó de forma visual en un número estadísticamente representativo de frutos tras la conservación durante 8 meses a una temperatura de 02C y posteriormente tras la conservación por 7 días a una temperatura de 202C en peras de la variedad "Conference" y en manzanas de la variedad "Granny Smith". The appearance of superficial scalding in the fruits was evaluated visually in a statistically representative number of fruits after storage for 8 months at a temperature of 0 2 C and subsequently after storage for 7 days at a temperature of 20 2 C in pears of the "Conference" variety and in apples of the "Granny Smith" variety.
Los resultados se muestran en las figuras 7 y 8. Tanto en las peras "Conference" como en las manzanas "Granny Smith", la única composición de recubrimiento que logra proteger a las frutas del escaldado superficial tras 8 meses de conservación a 02C y tras 8 meses a 02C y 7 días a 202C es la composición según la presente invención (M3) . The results are shown in Figures 7 and 8. In both "Conference" pears and "Granny Smith" apples, the only coating composition that manages to protect fruits from surface scalding after 8 months of storage at 0 2 C and after 8 months at 0 2 C and 7 days at 20 2 C is the composition according to the present invention (M3).
Si bien la invención se ha descrito con respecto a ejemplos de realizaciones preferentes, éstos no se deben considerar limitativos de la invención, que se definirá por la interpretación más amplia de las siguientes reivindicaciones . While the invention has been described with respect to examples of preferred embodiments, these should not be construed as limiting the invention, which will be defined by the broader interpretation of the following claims.

Claims

REIVINDICACIONES
1. Composición en base acuosa para el recubrimiento de frutas, caracterizada porque comprende: 1. Water-based composition for fruit coating, characterized in that it comprises:
a) entre un 0,5% y un 1,5% (p/v) de quitosano;  a) between 0.5% and 1.5% (w / v) chitosan;
b) entre un 0,5% y un 1% (v/v) de glicerol;  b) between 0.5% and 1% (v / v) of glycerol;
c) entre un 0,03% y un 0,1% (p/v) de metilcelulosa; d) entre un 1,25% y un 2,5% (p/v) de gelatina: c) between 0.03% and 0.1% (w / v) methylcellulose; d) between 1.25% and 2.5% (w / v) gelatin:
2. Composición, según la reivindicación 1, caracterizada porque comprende además como máximo un 0,5% de ácido acético . 2. Composition according to claim 1, characterized in that it also comprises a maximum of 0.5% acetic acid.
3. Composición, según la reivindicación 1 ó 2, caracterizada porque comprende además trazas de extracto de té . 3. Composition according to claim 1 or 2, characterized in that it further comprises traces of tea extract.
4. Composición, según la reivindicación 3, caracterizada porque el extracto de té es extracto de té de frutas del bosque . 4. Composition according to claim 3, characterized in that the tea extract is forest fruit tea extract.
5. Composición, según cualquiera de las reivindicaciones anteriores, caracterizada porque tiene un pH entre 4,0 y5. Composition according to any of the preceding claims, characterized in that it has a pH between 4.0 and
5, 0. fifty.
6. Composición, según cualquiera de las reivindicaciones anteriores, caracterizada porque la concentración de quitosano es de un 1% (p/v) . 6. Composition according to any of the preceding claims, characterized in that the chitosan concentration is 1% (w / v).
7. Composición, según cualquiera de las reivindicaciones anteriores, caracterizada porque la concentración de glicerol es de un 1% (v/v) . 7. Composition according to any of the preceding claims, characterized in that the concentration of glycerol is 1% (v / v).
8. Composición, según cualquiera de las reivindicaciones anteriores, caracterizada porque la concentración de metilcelulosa es de un 0,05% (p/v) . 8. Composition according to any of the preceding claims, characterized in that the concentration of methylcellulose is 0.05% (w / v).
9. Composición, según cualquiera de las reivindicaciones anteriores, caracterizada porque la concentración de gelatina es de un 2% (p/v) . 9. Composition according to any of the preceding claims, characterized in that the concentration of gelatin is 2% (w / v).
10. Uso de la composición para el recubrimiento de frutas, según las reivindicaciones 1 a 9, para aumentar el tiempo de conservación de las frutas. 10. Use of the fruit coating composition according to claims 1 to 9, to increase the shelf life of the fruits.
11. Uso, según la reivindicación 10, caracterizado porque dichas frutas son manzanas o peras. 11. Use according to claim 10, characterized in that said fruits are apples or pears.
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