WO2019234235A1 - Verfahren zur oberflächenbehandlung von pflanzenteilen - Google Patents
Verfahren zur oberflächenbehandlung von pflanzenteilen Download PDFInfo
- Publication number
- WO2019234235A1 WO2019234235A1 PCT/EP2019/064998 EP2019064998W WO2019234235A1 WO 2019234235 A1 WO2019234235 A1 WO 2019234235A1 EP 2019064998 W EP2019064998 W EP 2019064998W WO 2019234235 A1 WO2019234235 A1 WO 2019234235A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- iron
- plant parts
- aqueous solution
- salts
- salt
- Prior art date
Links
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- CRQQGFGUEAVUIL-UHFFFAOYSA-N chlorothalonil Chemical compound ClC1=C(Cl)C(C#N)=C(Cl)C(C#N)=C1Cl CRQQGFGUEAVUIL-UHFFFAOYSA-N 0.000 description 1
- 201000001883 cholelithiasis Diseases 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000008139 complexing agent Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 229920001577 copolymer Polymers 0.000 description 1
- 229910001956 copper hydroxide Inorganic materials 0.000 description 1
- 229910000365 copper sulfate Inorganic materials 0.000 description 1
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 229960002483 decamethrin Drugs 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- OWZREIFADZCYQD-NSHGMRRFSA-N deltamethrin Chemical compound CC1(C)[C@@H](C=C(Br)Br)[C@H]1C(=O)O[C@H](C#N)C1=CC=CC(OC=2C=CC=CC=2)=C1 OWZREIFADZCYQD-NSHGMRRFSA-N 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003599 detergent Substances 0.000 description 1
- JXSJBGJIGXNWCI-UHFFFAOYSA-N diethyl 2-[(dimethoxyphosphorothioyl)thio]succinate Chemical compound CCOC(=O)CC(SP(=S)(OC)OC)C(=O)OCC JXSJBGJIGXNWCI-UHFFFAOYSA-N 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 235000018927 edible plant Nutrition 0.000 description 1
- RTZKZFJDLAIYFH-UHFFFAOYSA-N ether Substances CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 1
- IXSZQYVWNJNRAL-UHFFFAOYSA-N etoxazole Chemical compound CCOC1=CC(C(C)(C)C)=CC=C1C1N=C(C=2C(=CC=CC=2F)F)OC1 IXSZQYVWNJNRAL-UHFFFAOYSA-N 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 150000002191 fatty alcohols Chemical class 0.000 description 1
- 235000013925 ferrous lactate Nutrition 0.000 description 1
- 239000004225 ferrous lactate Substances 0.000 description 1
- FQKUGOMFVDPBIZ-UHFFFAOYSA-N flusilazole Chemical compound C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 FQKUGOMFVDPBIZ-UHFFFAOYSA-N 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 239000003906 humectant Substances 0.000 description 1
- 125000001183 hydrocarbyl group Chemical group 0.000 description 1
- YWTYJOPNNQFBPC-UHFFFAOYSA-N imidacloprid Chemical compound [O-][N+](=O)\N=C1/NCCN1CC1=CC=C(Cl)N=C1 YWTYJOPNNQFBPC-UHFFFAOYSA-N 0.000 description 1
- 229940056881 imidacloprid Drugs 0.000 description 1
- 238000012994 industrial processing Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- ONUFESLQCSAYKA-UHFFFAOYSA-N iprodione Chemical compound O=C1N(C(=O)NC(C)C)CC(=O)N1C1=CC(Cl)=CC(Cl)=C1 ONUFESLQCSAYKA-UHFFFAOYSA-N 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- OXLCCPZRJWEWAP-UHFFFAOYSA-N iron(3+) phenol Chemical class [Fe+3].OC1=CC=CC=C1 OXLCCPZRJWEWAP-UHFFFAOYSA-N 0.000 description 1
- RUTXIHLAWFEWGM-UHFFFAOYSA-H iron(3+) sulfate Chemical compound [Fe+3].[Fe+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O RUTXIHLAWFEWGM-UHFFFAOYSA-H 0.000 description 1
- 229910000360 iron(III) sulfate Inorganic materials 0.000 description 1
- ROLPKBACLNPIJH-UHFFFAOYSA-N iron;phenol Chemical compound [Fe].OC1=CC=CC=C1 ROLPKBACLNPIJH-UHFFFAOYSA-N 0.000 description 1
- 239000005910 lambda-Cyhalothrin Substances 0.000 description 1
- 150000002605 large molecules Chemical class 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 229960000453 malathion Drugs 0.000 description 1
- WSFSSNUMVMOOMR-NJFSPNSNSA-N methanone Chemical compound O=[14CH2] WSFSSNUMVMOOMR-NJFSPNSNSA-N 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 235000010270 methyl p-hydroxybenzoate Nutrition 0.000 description 1
- 239000004200 microcrystalline wax Substances 0.000 description 1
- 235000019808 microcrystalline wax Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000012188 paraffin wax Substances 0.000 description 1
- RLLPVAHGXHCWKJ-UHFFFAOYSA-N permethrin Chemical compound CC1(C)C(C=C(Cl)Cl)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 RLLPVAHGXHCWKJ-UHFFFAOYSA-N 0.000 description 1
- 229960000490 permethrin Drugs 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- 229920000223 polyglycerol Chemical class 0.000 description 1
- 239000000256 polyoxyethylene sorbitan monolaurate Substances 0.000 description 1
- 235000010486 polyoxyethylene sorbitan monolaurate Nutrition 0.000 description 1
- 229920001296 polysiloxane Polymers 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 229940068977 polysorbate 20 Drugs 0.000 description 1
- 229940068965 polysorbates Drugs 0.000 description 1
- 235000010232 propyl p-hydroxybenzoate Nutrition 0.000 description 1
- QELSKZZBTMNZEB-UHFFFAOYSA-N propylparaben Chemical compound CCCOC(=O)C1=CC=C(O)C=C1 QELSKZZBTMNZEB-UHFFFAOYSA-N 0.000 description 1
- 229960003415 propylparaben Drugs 0.000 description 1
- 239000011814 protection agent Substances 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 229920002545 silicone oil Polymers 0.000 description 1
- 239000000176 sodium gluconate Substances 0.000 description 1
- 235000012207 sodium gluconate Nutrition 0.000 description 1
- 229940005574 sodium gluconate Drugs 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 229940075554 sorbate Drugs 0.000 description 1
- 229940014213 spinosad Drugs 0.000 description 1
- DTDSAWVUFPGDMX-UHFFFAOYSA-N spirodiclofen Chemical compound CCC(C)(C)C(=O)OC1=C(C=2C(=CC(Cl)=CC=2)Cl)C(=O)OC11CCCCC1 DTDSAWVUFPGDMX-UHFFFAOYSA-N 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 150000003467 sulfuric acid derivatives Chemical class 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000004753 textile Substances 0.000 description 1
- 239000004308 thiabendazole Substances 0.000 description 1
- WJCNZQLZVWNLKY-UHFFFAOYSA-N thiabendazole Chemical compound S1C=NC(C=2NC3=CC=CC=C3N=2)=C1 WJCNZQLZVWNLKY-UHFFFAOYSA-N 0.000 description 1
- 235000010296 thiabendazole Nutrition 0.000 description 1
- 229960004546 thiabendazole Drugs 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
- 235000011478 zinc gluconate Nutrition 0.000 description 1
- 239000011670 zinc gluconate Substances 0.000 description 1
- 229960000306 zinc gluconate Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
-
- 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
- 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
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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 invention relates to a method for masking cork tissue on the surface of plant parts, the use of certain reagents in this
- cork tissue can be masked on the surface of polyphenol-containing plant parts in a simple manner by mixing the surface of the plant parts with an aqueous solution of an iron (II) salt, in particular
- Iron (II) gluconate treated.
- the invention therefore provides a process for masking cork tissue on the surface of polyphenol-containing plant parts, characterized in that the surface of the polyphenol-containing plant parts in contact with one or more iron (II) salts, preferably an aqueous solution containing one or more iron (ll ) salts, in particular iron (II) gluconate.
- iron (II) salts preferably an aqueous solution containing one or more iron (ll ) salts, in particular iron (II) gluconate.
- the invention further provides the use of one or more iron (II) salts, preferably an aqueous solution containing one or more Iron (II) salts, in particular iron (II) gluconate, and their preferred embodiments described below for masking cork tissue on the surface of polyphenol-containing plant parts.
- iron (II) salts preferably an aqueous solution containing one or more Iron (II) salts, in particular iron (II) gluconate, and their preferred embodiments described below for masking cork tissue on the surface of polyphenol-containing plant parts.
- polyphenol-containing plant parts whose surface contains sections of cork tissue, which according to the invention salts with one or more iron (II), preferably with an aqueous solution of a
- Iron (II) salts especially iron (II) gluconate, masked, i. colored, are.
- iron (II) gluconate for blackening olives is already known (see, for example, US 4,664,926).
- the pulp of the olives is colored black by alkaline oxidation at elevated temperature and subsequent treatment with an iron (II) gluconate solution.
- ferrous gluconate for masking cork tissue on the surface of polyphenol-containing
- Plant parts can not be derived from it.
- Fruits treated with the method according to the invention visually present a flawless impression, with which the producers or the flandel have less rejects and can possibly achieve higher prices.
- fruits are edible plant organs which have emerged from flowers at maturity, but which are treated with the method according to the invention for a relatively long period of time before and after harvesting.
- Suitable plants are preferably fruit plants, including fruit and vegetable fruits as well as ornamental plants with fruits, as well as vegetables and ornamental plants with corking sites.
- corresponding parts of plants, such as fruits are to be obtained as flawless as possible
- dark are Preferably, all colors of the fruit surface meant, which do not have a hue of the typical fruit colors red or light red, orange, salmon, yellow, light green as well as white.
- the preference of dark plant parts is not made for technical but aesthetic reasons, since in such plant parts of the color contrast between the natural surface and the masked cork tissue is particularly low.
- Black currants Greek fruits, tamarillo, blackberries and / or blueberries.
- plant parts are selected from the group consisting of the
- avocados especially at maturity, dark green to black-skinned avocados, in particular the varieties mentioned above.
- Suitable for carrying out the method according to the invention are polyphenol-containing plant parts, for example fruits, i. in particular plant parts, for example fruits, with a high proportion of hydrolyzable or
- cork tissue dyed according to the invention is a secondary plant cover tissue consisting of layers in the differentiated state of dead, gas-filled plant cells which are formed by superposition (accrusting) of the biopolymer suberin and often also contain vegetable tanning agents.
- Cork tissue wound cork is formed, for example, in the case of injuries to the plant surface by abiotic or biotic effects.
- Cork tissue treated according to the invention on the surface of plant parts is thus an air-exposed dead tissue.
- the inventive method can in principle with all possible
- Iron (II) salts are carried out, for example with Fe (II) gluconate, Fe (II) citrate, Fe (II) lactate, Fe (II) glycinate, Fe (II) salicylate, FeS0 4 , FeC, Fe (II) ascorbate , Fe (II) fumarate, Fe (II) bisglycinate, Fe (II) phosphate, Fe (II) succinate and / or Fe (II) tartrate.
- Preference is given to Fe (II) gluconate, Fe (II) citrate, Fe (II) lactate, Fe (II) glycinate, Fe (II) salicylate, FeSO 4 and / or FeCl 2 .
- iron (II) salts may optionally be present as different flydrates.
- iron (II) salts which are approved for the treatment of foods, such as Fe (II) gluconate, Fe (II) lactate and Fe (II) citrate.
- Fe (II) gluconate especially preferred is Fe (II) gluconate.
- the Fe (II) compounds according to the invention can also be applied solidly and preferably as micronized salts, except as a solution.
- Micronized salts preferably have grain sizes in the range of 2 pm to 200 pm.
- Such salts are available, for example, from Dr. Ing. Paul Lohmann GmbH KG, Emmenthal, Germany, commercially available.
- One or more iron (II) salts can be used, the use of one (1) iron (II) salt being preferred.
- the concentration of Fe (II) in the aqueous solution used according to the invention is generally from 0.01 to 10 g / l, preferably from 0.05 to 5 g / l, in particular from 0.1 to 2 g / l. This corresponds to Fe (II) gluconate about salt concentrations of 0.08 to 80 g / l, preferably 0.4 to 40 g / l, in particular 0.5 to 15 g / l.
- the solution according to the invention containing an iron (II) salt generally has a pH of from 2.5 to 9, preferably from 3.5 to 8, particularly preferably from 5 to 8, in particular from 6 to 7.5 ,
- the solution according to the invention in one preferred embodiment contains one or more (preferably 1)
- iron (III) salts examples include FeCh or iron (III) citrate.
- the solution according to the invention contains iron (III) salts, these are preferably used in a concentration of 10 to 500 mg / L (Fe (III), particularly preferably 50 to 200 mg / L (Fe (III) also the use of mixed
- vegetable tanning agents are added to the solution according to the invention of the iron (II) salt, preferably monomeric, oligomeric or polymeric
- Gallic acid This can also be done, for example, by the addition of natural
- Substances such as tea, such as black or green teas, fruit juices such as juices of red wine grapes or red wines done.
- the plant parts in addition to the treatment with iron (II) salt (s), preferably an aqueous solution containing one or more iron (II) salts, separately with vegetable tanning agents, preferably tannins, preferably an aqueous solution vegetable tannins, preferably tannins, treated, for example in the form of tea, for example, black or green teas, fruit juices such as juices of red grapes or red wines.
- the separate application of the tanning agents can take place before or after the application according to the invention of one or more iron (II) salts, preferably an aqueous solution of iron (II) salt (s), for example immediately after one another or even up to several months, preferably 1 Minute up to 90 days, delayed, such as Fe (ll) in the field and the vegetable tannins after harvest, for example in the supermarket.
- iron (II) salts preferably an aqueous solution of iron (II) salt (s)
- the solution according to the invention may additionally contain other customary auxiliaries and additives, for example wetting agents, film formers, detergents, biocides, fertilizers, waxes and / or formulation additives, as they are exemplified below.
- auxiliaries and additives for example wetting agents, film formers, detergents, biocides, fertilizers, waxes and / or formulation additives, as they are exemplified below.
- the process of the invention is preferably at room temperature, i. in a temperature range of 5 to 30 ° C, carried out.
- the treated plant parts for example fruits
- the treated plant parts are generally brought into contact with the main amount of the solution according to the invention for a period of a few seconds to a few hours, depending on the type of application. Since the time period in the spray application depends on the time the spray liquid dries, this generally varies between 0.5 minutes and 2 hours. Time depends, among other things, on the amount of water, weather conditions and the presence of other formulation ingredients such as wetting agents, humectants, fertilizers or complexing agents. In any case, upon contact with the solution according to the invention, a sufficient amount of the solution according to the invention and its reactive components on the plant parts is deposited for the reaction, so that a
- the method according to the invention is characterized in that only the surface, but not the interior of the plant parts, for example the pulp, is brought into contact with the iron (II) salt, preferably the solution according to the invention.
- masking means dyeing the cork tissue, but also includes possible wetting, film formation and / or preservation of the corresponding cork tissue.
- the masking of the cork tissue of the invention occurs on the surface of plant parts by the formation of colored iron (III) phenol complexes, for example iron gallstones.
- iron-phenol dyes are formed after oxidation of iron (II) of the iron (II) salt used according to the invention to iron (III)
- the method according to the invention is used for the treatment of harvested plant parts.
- iron (II) salt (s) preferably the solution according to the invention, in this case preferably takes place by spraying or dipping
- a tissue in particular Textile fabric, such as wipes brought
- the tissue used for treatment may contain further constituents, for example oils, which contribute to the purification, preservation and improvement of the texture.
- the plant parts are subjected to a pretreatment step before treatment with the solution according to the invention.
- a surface treatment for roughening the surface preferably by sandblast, sandpaper and / or laser.
- Method used to treat parts of plants before harvest it is preferable to carry out the method according to the invention in the case of the last applications of crop protection agents within the scope of the application regime before harvesting, for example about one month before harvesting.
- the solution according to the invention this usually from the ground or from the air, in the latter case, for example, with the help of drones, can be performed. If drones are used, visual detection may also be used to selectively treat the cork tissue on the surface of the plant parts.
- the solution according to the invention may also contain further auxiliaries customary in the field of crop protection. Since these are partially insoluble in water, the aqueous solution of an iron (II) salt according to the invention can also be used as a dispersion.
- customary auxiliaries which can be used in the solution according to the invention are preservatives, wetting agents, defoamers, functional polymers or customary additives (dispersants, solvents) adjuvants.
- organic acids and their esters for example ascorbic acid, ascorbic palmitate, sorbate, benzoic acid, methyl and propyl 4-hydroxybenzoate, propionates, phenols, for example 2-phenylphenate, 1, 2-benzisothiazolin-3-one, formaldehyde, sulfur Acid and its salts are used, wherein the addition is chosen so that the above-mentioned preferred pH values are maintained.
- organic acids and their esters for example ascorbic acid, ascorbic palmitate, sorbate, benzoic acid, methyl and propyl 4-hydroxybenzoate, propionates, phenols, for example 2-phenylphenate, 1, 2-benzisothiazolin-3-one, formaldehyde, sulfur Acid and its salts are used, wherein the addition is chosen so that the above-mentioned preferred pH values are maintained.
- the wetting agents may generally be any nonionic, amphoteric, cationic or anionic surfactant compatible with the composition.
- nonionic surfactants are ethoxylates and alkoxylates of longer-chain aliphatic or aromatic alcohols, optionally methyl-closed, (optionally ethoxylated) sorbitan esters, alkylglucamides,
- Alkyl polyglycosides ester alkoxylates, for example ethoxylates, also with alkylated end groups.
- Suitable amphoteric surfactants include i.a. long-chain AI kyldimethyl- betaine, among the anionic surfactants, for example, ether sulfates of ethoxylated fatty alcohols, reaction products of (optionally ethoxylated) long-chain alcohols with phosphoric acid derivatives are suitable.
- long-chain are meant linear or branched hydrocarbon chains having at least 6 and at most 22 carbon atoms.
- Preferred wetting agents are those which are used as technical aids in food production, for example polysorbates such as polysorbate 20 40, 60, 65 or 80, as well as phospholipids, for example lecithin, monoglycerides, polyglycerol esters; ethoxylated castor oil, EO / PO block copolymer sulfates,
- Synergen® PFA for example, Synergen® PFA, or alkyl ether sulfates such as Genapol® LRO from Clariant, and / or glucamides.
- Suitable defoamers are preferably fatty acid alkyl ester alkoxylates
- Organopolysiloxanes such as polydimethylsiloxanes and mixtures thereof with microfine, optionally silanated silica; Perfluoroalkyl phosphonates and phosphinates, paraffins, waxes and microcrystalline waxes and their mixtures with silanated silica. Also advantageous are mixtures of various foam inhibitors, for example those of silicone oil, paraffin oil and / or waxes.
- the functional polymers which may be present in the solution according to the invention are high molecular weight compounds of synthetic or natural origin having a molecular weight of greater than 10,000.
- the functional polymers can act as anti-drift agents or increase rainfastness and antiperspirancy.
- the solution according to the invention contains one or more other adjuvants known to be usable in aqueous agrochemical compositions.
- sugar surfactants alkylbetaines or amidoalkylbetaines, vegetable oils and their derivatives, amidoalkylamine oxides, alkylpolyglycosides or copolymers of glycerol, coconut fatty acid and phthalic acid, ester ethoxylates or alkoxylates, also with alkylated end groups and / or glucamides (eg Synergen® GA from Clariant) ,
- solutions for pre-harvest applications according to the invention may also contain one or more insecticides and / or fungicides, provided that their use in the pre-harvest interval is permitted.
- insecticides examples include imidacloprid, spinosad, permethrin, abamectin, deltamethrin, lambda cyhalothrin, bifenthrin, dimethoxide, malathion,
- Chlorantraniliprole thiametoxan, spirodiclofen, avermectin and etoxazole.
- fungicides are chlorothalonil, difeconazole, benomyl, copper oxychloride, copper hydroxide, carbendazim, ciproconazole, flusilazole, tebuconazole, iprodione, thiabendazole and copper sulfate.
- the solutions according to the invention are preferably applied in the form of spray liquors to the plants or plant parts.
- the spray mixtures are prepared by dilution of concentrates with a defined amount of water.
- the preferred concentrations of Fe (II) given above apply to the spray mixture.
- Treatment with iron (II) salts A
- a separate treatment with vegetable tannins B
- Both orders are possible e.g. on the same day (A or B) in the refrigeration unit before loading the sorting and then (B or A) at the feed or
- the fruits had the usual black color indicating maturity and taste and slight (1-2 mm) crushability.
- the application was done outdoors at 18 ° C air temperature and a humidity of 63% in the sun. The fruits were overshadowed about 10 minutes after application.
- the use concentration of the iron (II) gluconate was 1 g / l salt and about 10 pl drops were applied.
- the test solution was completely covering a corky areas as well as applied to the other only half covering.
- Test solution dried up after approx. 20-30 min. As early as 2 hours after application, the reddish-brown, corky spots were completely black and indistinguishable from the rest of the darkish shell, and hardly or not at all for the unaided eye.
- the texture of the corky spot changed in such a way that the rough structure of the cork became as smooth and shiny as the intact, healthy surface.
- the black color achieved was completely water-insoluble or water-resistant and not wipeable.
- FIG. 1 schematically shows the fruit together with the corky spot before treatment and after approx. 4 hours:
- the three insets show enlargements of the treatment site before a), during b) and after the application c).
- Example 1 The above-mentioned treatment with iron gluconate was varied, and in all cases, the masking shown in Example 1 was obtained.
- iron (II) lactate iron (III) sulfate, iron (III) citrate, iron (III) salicylate, a mixed salt of ferrous gluconate and nitrate.
- ferrous gluconate was strongest in staining and change in texture (smoothing).
- Example 5 Other fruits with the desired color change by adapted concentration of ferrous gluconate are eggplants, cherries and plums.
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Cultivation Of Plants (AREA)
- Chemical And Physical Treatments For Wood And The Like (AREA)
Abstract
Description
Claims
Priority Applications (7)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US16/972,550 US20210235729A1 (en) | 2018-06-07 | 2019-06-07 | Method For Treating The Surface Of Plant Parts |
BR112020024053-2A BR112020024053A2 (pt) | 2018-06-07 | 2019-06-07 | método para tratamento da superfície de partes de plantas |
PE2020001944A PE20210383A1 (es) | 2018-06-07 | 2019-06-07 | Metodo para tratar la superficie de partes de planta |
MX2020013052A MX2020013052A (es) | 2018-06-07 | 2019-06-07 | Metodo para el tratamiento de la superficie de partes de las plantas. |
EP19730730.9A EP3801051A1 (de) | 2018-06-07 | 2019-06-07 | Verfahren zur oberflächenbehandlung von pflanzenteilen |
IL279223A IL279223A (en) | 2018-06-07 | 2020-12-06 | A method for treating the surface of plant parts |
CONC2020/0015436A CO2020015436A2 (es) | 2018-06-07 | 2020-12-10 | Método para tratar la superficie de partes de plantas |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE102018209088.2 | 2018-06-07 | ||
DE102018209088 | 2018-06-07 |
Publications (1)
Publication Number | Publication Date |
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WO2019234235A1 true WO2019234235A1 (de) | 2019-12-12 |
Family
ID=66867117
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2019/064998 WO2019234235A1 (de) | 2018-06-07 | 2019-06-07 | Verfahren zur oberflächenbehandlung von pflanzenteilen |
Country Status (8)
Country | Link |
---|---|
US (1) | US20210235729A1 (de) |
EP (1) | EP3801051A1 (de) |
BR (1) | BR112020024053A2 (de) |
CO (1) | CO2020015436A2 (de) |
IL (1) | IL279223A (de) |
MX (1) | MX2020013052A (de) |
PE (1) | PE20210383A1 (de) |
WO (1) | WO2019234235A1 (de) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4664926A (en) | 1985-12-02 | 1987-05-12 | Early California Foods, Inc. | Method for processing black ripe olives |
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 |
-
2019
- 2019-06-07 MX MX2020013052A patent/MX2020013052A/es unknown
- 2019-06-07 BR BR112020024053-2A patent/BR112020024053A2/pt not_active Application Discontinuation
- 2019-06-07 US US16/972,550 patent/US20210235729A1/en not_active Abandoned
- 2019-06-07 WO PCT/EP2019/064998 patent/WO2019234235A1/de unknown
- 2019-06-07 PE PE2020001944A patent/PE20210383A1/es unknown
- 2019-06-07 EP EP19730730.9A patent/EP3801051A1/de not_active Withdrawn
-
2020
- 2020-12-06 IL IL279223A patent/IL279223A/en unknown
- 2020-12-10 CO CONC2020/0015436A patent/CO2020015436A2/es unknown
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4664926A (en) | 1985-12-02 | 1987-05-12 | Early California Foods, Inc. | Method for processing black ripe olives |
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 |
Also Published As
Publication number | Publication date |
---|---|
MX2020013052A (es) | 2021-03-09 |
PE20210383A1 (es) | 2021-03-02 |
CO2020015436A2 (es) | 2021-03-19 |
EP3801051A1 (de) | 2021-04-14 |
BR112020024053A2 (pt) | 2021-02-09 |
US20210235729A1 (en) | 2021-08-05 |
IL279223A (en) | 2021-01-31 |
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