Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B7/00—Preservation of fruit or vegetables; 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—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
  • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
  • A23B7/153—Preserving or ripening with chemicals not covered by group 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—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
  • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
  • A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
  • A23B7/157—Inorganic compounds

Definitions

• the present invention relates to a method for controlling the ripening of coated fruits and vegetables.
• 1-MCP is a gaseous substance at room temperature that binds to ethylene receptors in the plant body and inhibits the physiological activity of ethylene by antagonizing ethylene, thereby suppressing the ripening of crops after harvest. This makes it possible to keep fruits and vegetables in an unripe state for a certain period of time without ripening. The effective period varies depending on the fruit and vegetable.
• Patent Document 1 describes how the ripening rate of agricultural produce can be slowed down and moisture loss from the produce can be reduced by forming a protective coating on the surface of the produce that slows respiration. It also describes how the protective coating that has been formed can be removed in order to ripen the produce quickly at the appropriate time.
• an object of the present invention is to provide a method for controlling the ripening degree of fruits and vegetables as necessary while maintaining the freshness of the fruits and vegetables.
• the inventors believed that the combination of a protective coating that suppresses moisture loss and ethylene that promotes ripening was important, and investigated various combinations. They discovered that the above problem could be solved by directly controlling the ripening degree of fruits and vegetables covered with a film containing a specific surfactant.
• a method for controlling the ripening degree of coated fruits or vegetables comprising contacting the coated fruits or vegetables with a ripening control substance, the method comprising contacting the coated fruits or vegetables with a coating formed on the surface thereof, the coating comprising a surfactant containing a long-chain aliphatic group in its chemical structure, the ratio of a total endothermic peak area A1 in the range of 0°C or more and 40°C or less to a total endothermic peak area A2 in the range of 0°C or more and 80°C or less being 50% or less in differential scanning calorimetry with a measurement temperature range of 0°C or more.
• [6] The method for controlling the ripening degree of coated fruits or vegetables according to any one of [1] to [5] above, wherein the long-chain aliphatic group of the surfactant is derived from a saturated aliphatic group.
• [7] The method for controlling the ripening degree of coated fruits or vegetables described in any one of [4] to [6] above, wherein the surfactant contains 50% by mass or more of a sugar fatty acid ester having three or less fatty acid ester groups when the total amount of the surfactant is taken as 100% by mass.
• [8] The method for controlling the ripening degree of coated fruits or vegetables according to any one of [1] to [7] above, wherein the HLB of the surfactant is 5 or more.
• the present invention provides a method for controlling the ripening degree of fruits and vegetables as needed while preserving their freshness.
• the coated fruit or vegetable of the present invention has a coating on the surface of the fruit or vegetable.
• the coating does not necessarily have to cover the entire fruit or vegetable, and may cover only a part of the fruit or vegetable as long as it can suppress transpiration from the fruit or vegetable.
• fruits and vegetables whose commercial value can be improved by ripening include bananas, avocados, pears, European pears, kiwi fruit, apples, persimmons, mangoes, papayas, plums, apricots, melons, peaches, guava, tomatoes (large tomatoes, medium tomatoes, cherry tomatoes, etc.), mandarin oranges, oranges, lemons, and potatoes.
• Fruits and vegetables whose commercial value can be maintained or improved by slowing down the ripening rate and extending the immature period include bananas, avocados, pears, European pears, kiwi fruit, apples, persimmons, mangoes, papayas, plums, apricots, melons, peaches, plums, guava, tomatoes (large tomatoes, medium tomatoes, cherry tomatoes, etc.), and potatoes.
• the coating according to the present invention contains a surfactant containing a long-chain aliphatic group in its chemical structure.
• a surfactant containing a long-chain aliphatic group in its chemical structure provides excellent water vapor barrier properties, thereby suppressing evaporation from fruits and vegetables and maintaining freshness.
• the coating according to the present invention can reduce the amount of ripening control substances that permeate.
• the coating according to the present invention has excellent water vapor barrier properties while allowing a small amount of ripening control substances to permeate, so that the ripening degree of the coated fruits and vegetables of the present invention can be controlled by a ripening control treatment.
• the content of the surfactant containing a long-chain aliphatic group in the chemical structure in the coating is preferably 60% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more, and even more preferably 90% by mass or more, with the upper limit being 100% by mass.
• the surfactant containing a long-chain aliphatic group in the chemical structure may be used alone or in combination of two or more kinds.
• the coating may be formed by solventless coating, or may be formed from a composition containing a solvent. In the present invention, from the viewpoint of preserving the freshness of fruits and vegetables, it is preferable that the coating has water vapor barrier properties and/or oxygen barrier properties in order to suppress respiration and evaporation of moisture. Also, from the viewpoint of safety when used for consumption, it is preferable that the coating is edible.
• the ratio of the endothermic peak total area A1 in the range of 0°C to 40°C to the endothermic peak total area A2 in the range of 0°C to 80°C is 50% or less.
• the ratio is preferably 40% or less, more preferably 30% or less, and even more preferably 20% or less.
• the ratio may be 0%.
• the rate of phase change of the coating is reduced within the practical temperature range for storing, transporting, and selling fruits and vegetables that are not frozen, and no phase change that affects the properties of the coating occurs.
• the freshness-preserving functions such as water vapor barrier properties and oxygen barrier properties described later can be maintained.
• the peak area is the area from the start point (rising point) to the end point (falling point) of each peak.
• the temperature range for calculating A1 is preferably 0° C. or more and 35° C. or less, more preferably 0° C. or more and 30° C. or less, and even more preferably 0° C. or more and 25° C. or less. This indicates that it is within the above-mentioned practically preferable temperature range.
• the measurement temperature range By setting the measurement temperature range to 0° C. or higher, it becomes possible to reflect the properties of the coating in the practical temperature range in which fruits and vegetables that are not stored frozen are stored, transported, and sold.
• A1 and A2 there may be cases where multiple peaks exist within each temperature range for which the total area is calculated, or where only a portion of a peak falls within that temperature range. In such cases, for all peaks existing within that temperature range, the total area of only the portion that falls within that temperature range is calculated. For example, if one broad peak exists between 0 and 50°C, only the portion between 0 and 40°C is calculated as A1 . For the surfactants used in the present invention, it is considered that there is almost no peak in the temperature range exceeding 80°C, and therefore it is considered that there is no need to consider the range exceeding 80°C for A2 .
• Differential scanning calorimetry with a measurement temperature range of 0° C. or higher is carried out under the following conditions.
• Measuring device Differential scanning calorimeter Measurement method: Heat flux method Temperature: 25°C ⁇ 0°C ⁇ 100°C Temperature increase/decrease rate: 10°C/min
• Atmosphere Nitrogen Sample preparation: An aqueous coating composition containing a surfactant is placed in an empty aluminum pan so that the dry solid content is 1 mg, and the pan is left to stand at room temperature to dry. It is confirmed that the weight change from the previous day is 1% or less, and a measurement sample is obtained.
• the coating of the present invention may have a ratio of the total exothermic peak area A3 to the total endothermic peak area A2 from 0°C to 80°C of 50% or less in differential scanning calorimetry with a measurement temperature range of -80°C or higher. By being within this range, stickiness of the coating can be suppressed within the temperature range in which fruits and vegetables that are not stored frozen are stored, transported, and sold, improving handleability, and further improving freshness-retaining functions such as water vapor barrier properties and oxygen barrier properties described below.
• the peak area is the area from the start point (rising point) to the end point (falling point) of each peak.
• the exothermic peak is considered to indicate the behavior of a phase change in which a component that was not solid becomes solid, or the behavior of a component that was not crystallized crystallizes.
• the endothermic peak observed at 0°C or higher is considered to be a peak resulting from the behavior of all components in the coating that can become solid becoming solid, for example, the behavior of all crystallizable components of the coating melting after crystallization. Therefore, the ratio of the total area A3 of the exothermic peaks to the total area A2 of the endothermic peaks at 0°C or higher and 80°C or lower is considered to indicate the ratio of components in the coating that are not solid, for example, not crystallized, at 0°C or higher.
• the ratio is preferably 40% or less, more preferably 30% or less, and even more preferably 20% or less. Note that the exothermic peak observed by the measurement method described later may be observed during heating. This is considered to indicate the behavior of components in a supercooled state becoming solid, for example, crystallizing.
• A2 and A3 there may be cases where multiple peaks exist within each temperature range for which the total area is calculated. In that case, for all peaks existing within that temperature range, the total area of only the part belonging to that temperature range is calculated. Although unlikely, it is possible that one peak exists within a temperature range including 0°C. In that case, the peak area is judged to be part or all of A2 and A3 depending on whether it is an endothermic peak or an exothermic peak. Since it is considered that there is almost no peak in the temperature range below -80°C or above 80°C for the surfactant used in the invention, it is considered that there is no need to consider the range below -80°C or above 80°C for A2 and A3 .
• Differential scanning calorimetry with a measurement temperature range of ⁇ 80° C. or higher is carried out under the following conditions.
• Measuring device Differential scanning calorimeter
• Measuring method Heat flux method Temperature: 25°C ⁇ -80°C ⁇ 100°C Temperature increase/decrease rate: 10°C/min
• Atmosphere Nitrogen Sample preparation: An aqueous coating composition containing a surfactant is placed in an empty aluminum pan so that the dry solid content is 1 mg, and the pan is left to stand at room temperature to dry. It is confirmed that the weight change from the previous day is 1% or less, and a measurement sample is obtained.
• the surfactant containing a long-chain aliphatic group in its chemical structure according to the present invention is preferably crystalline, from the viewpoints of suppressing stickiness of the resulting coating and enhancing the water vapor barrier property.
• the crystalline melting peak temperature of the coating containing the surfactant of the present invention containing a long-chain aliphatic group in its chemical structure is preferably 40° C. or more and 80° C. or less, more preferably 45° C. or more and 70° C. or less. By having a crystalline melting peak temperature of 40° C. or more, the stickiness of the resulting coating can be suppressed. On the other hand, by having a crystalline melting peak temperature of 80° C.
• the crystal melting peak temperature is the temperature at which a crystal melting peak is detected during the initial temperature rise from 30°C to 100°C in differential scanning calorimetry (DSC) measured at a heating rate of 10°C/min.
• DSC differential scanning calorimetry
• the sum of the peak areas in the above temperature range is 50% or more of the sum of the peak areas in the entire temperature range.
• a coating may be formed on any substrate and measured, or only the coating may be measured.
• the substrate may be a polyethylene terephthalate film or a glass plate.
• the surfactant of the present invention containing a long-chain aliphatic group in its chemical structure preferably contains 60% by mass or more of components that become solid at room temperature (20-25°C), more preferably 70% by mass or more, even more preferably 80% by mass or more, and even more preferably 90% by mass or more.
• the surfactant may be composed only of components that become solid at room temperature (20-25°C), and therefore the above ratio may be 100% by mass or less.
• the coating of the present invention preferably has a water vapor transmission rate per 1 ⁇ m at 30° C. and 80% RH of 0.1 to 20 cc/( m2 ⁇ day ⁇ atm), more preferably 0.5 to 17 cc/( m2 ⁇ day ⁇ atm), and even more preferably 1 to 15 cc/( m2 ⁇ day ⁇ atm).
• the water vapor transmission rate can be measured by a differential pressure method using a water vapor transmission rate measuring device DELTAPERM based on JIS K7129-5. More specifically, the water vapor transmission rate measured when the composition is coated on a polyethylene terephthalate film having a thickness of 50 ⁇ m under conditions of 30° C. and 80% RH is converted to transmission rate per ⁇ m by the following formula.
• the coating of the present invention preferably has an oxygen permeability per 1 ⁇ m at 25° C. and 50% RH of 0.1 to 100 cc/( m2 ⁇ day ⁇ atm), more preferably 0.5 to 90 cc/( m2 ⁇ day ⁇ atm), and even more preferably 1 to 50 cc/( m2 ⁇ day ⁇ atm).
• oxygen permeability is within the above range, aging of vegetables or fruits due to respiration can be suppressed, making it possible to better maintain freshness.
• the oxygen transmission rate (OTR) can be measured by an isobaric method using an oxygen transmission rate measuring device OX-TRAN 2/21 (manufactured by MOCON Co., Ltd.) based on JIS K7126-2. More specifically, the measured oxygen transmission rate when the film is coated on a polyethylene terephthalate film having a thickness of 50 ⁇ m under conditions of 25° C. and 50% RH is converted into transmission rate per ⁇ m by the following formula.
• the coating of the present invention is preferably edible. Edible means that it can be used for food. From the viewpoint of safety, it is preferable to make the coating edible by using a compound approved as a food additive in a dosage that satisfies the requirement.
• the average thickness of the coating of the present invention is preferably 0.1 ⁇ m to 10 ⁇ m, more preferably 0.5 ⁇ m to 5 ⁇ m. By having an average thickness of 0.1 ⁇ m or more, the water vapor barrier property and the oxygen barrier property are improved. On the other hand, by having an average thickness of 10 ⁇ m or less, the coating can be formed while maintaining the texture of the fruit or vegetable. In the present invention, the thickness of the coating does not need to be uniform over the entire fruit or vegetable.
• the average coating thickness can be determined by exposing a cross-section of coated fruit or vegetable, observing the coating thickness under a microscope, and measuring the thickness at 10 or more randomly selected points, and calculating the arithmetic mean value.
• the surfactants contained in the coating of the present invention contain long chain aliphatic groups in their chemical structure.
• Surfactants are substances that exhibit surface activity and are used in practical applications, lowering the surface tension of the solution they are dissolved in.
• Surfactants are broadly classified into four types: anionic surfactants, cationic surfactants, nonionic surfactants, and amphoteric surfactants.
• the surfactant has a hydrophilic group and a lipophilic group. Examples of the hydrophilic group include a hydroxyl group, a carboxylic acid group, a sulfate group, a phosphate group, an amino group, and a quaternary ammonium group.
• the carboxylic acid group, the sulfate group, the phosphate group, the amino group, and the quaternary ammonium group may be in the form of a salt.
• the hydrophobic group include a hydrocarbon group, a fluorine group, and an organic silicon group.
• the surfactant contained in the coating of the present invention contains a long-chain aliphatic group in its chemical structure, which makes the coating more likely to become solid at room temperature and allows the formation of a coating that is easy to handle.
• a long-chain aliphatic hydrocarbon group is preferred.
• the number of carbon atoms in the long-chain aliphatic group is not particularly limited, but is preferably 12 to 22, more preferably 12 to 18, and even more preferably 14 to 18. By keeping the number of carbon atoms within the above range, the stickiness of the resulting coating can be suppressed.
• ester type and ether type are preferred from the viewpoint of biodegradability.
• ester-type surfactant glycerol fatty acid esters and sugar fatty acid esters are preferred in view of being approved as food additives.
• ether-type surfactant alkyl glycosides are preferred in view of the fact that they are approved as food additives.
• glycerin fatty acid esters and sugar fatty acid esters are preferred from the viewpoint of easily adjusting the hydrophilicity and hydrophobicity
• sugar fatty acid esters are preferred from the viewpoint of high water solubility and possible dissolution in a solvent mainly composed of water for use.
• alkyl glycosides and sugar fatty acid esters are collectively referred to as sugar-based surfactants.
• the HLB of the surfactant of the present invention containing a long-chain aliphatic group in its chemical structure is not particularly limited, but from the viewpoint of being able to form a coating using an aqueous solvent described below, it is preferably 5 or more, more preferably 7 or more, and even more preferably 9 or more.
• the upper limit of the HLB is usually 20, and more preferably 18 or less.
• long-chain fatty acids When the long-chain aliphatic group of the surfactant contained in the coating of the present invention is derived from a long-chain fatty acid, that is, when the constituent fatty acid of the surfactant is a long-chain fatty acid, the long-chain fatty acid is preferably an edible oil or fat.
• a surfactant having a long-chain aliphatic group derived from a long-chain fatty acid is also referred to as a long-chain fatty acid-based surfactant below.
• the number of carbon atoms in the long-chain fatty acid that is the constituent fatty acid of the surfactant of the present invention is not particularly limited, but is preferably from 12 to 22, more preferably from 12 to 18, and even more preferably from 14 to 18. By having the number of carbon atoms within the above range, the stickiness of the resulting coating can be suppressed.
• the long-chain fatty acid which is the constituent fatty acid of the surfactant of the present invention may be a saturated or unsaturated fatty acid.
• a saturated fatty acid is preferred.
• examples of such acids include lauric acid, myristic acid, pentadecylic acid, palmitic acid, palmitoleic acid, margaric acid, stearic acid, oleic acid, etc., and among these, lauric acid, myristic acid, palmitic acid, and stearic acid, which are saturated fatty acids having from 12 to 18 carbon atoms, are preferred, and myristic acid, palmitic acid, and stearic acid, which are saturated fatty acids having from 14 to 18 carbon atoms, are more preferred. These saturated fatty acids may be used alone or in combination of two or more.
• the long-chain fatty acids constituting the surfactant of the present invention do not all need to be the same, and it is sufficient that 60% by mass or more of the long-chain fatty acids constituting the surfactant are the above-mentioned suitable constituting fatty acids. From the viewpoint of suppressing the stickiness of the resulting coating, this ratio is preferably 70% by mass or more, more preferably 80% by mass or more, and even more preferably 90% by mass or more. There is no particular limit to the upper limit, but it is sufficient that it is 100% by mass or less.
• the fatty acid composition of the surfactant can be measured by isolating the sugar fatty acid ester from the composition, derivatizing it, and then analyzing it by gas chromatography.
• the surfactant containing a long-chain aliphatic group in its chemical structure of the present invention is preferably derived from a polyhydric alcohol.
• the polyhydric alcohol is an alcohol having two or more hydroxyl groups in the molecule.
• the term "derived from a polyhydric alcohol” means that the structure is obtained by reacting a polyhydric alcohol, for example, that the surfactant is an ether or ester of a polyhydric alcohol.
• the surfactant can have a structure having a plurality of long-chain aliphatic groups, making it easier to adjust the physical properties.
• polyhydric alcohols examples include dihydric alcohols such as ethylene glycol, 1,2-propylene glycol, 1,3-propylene glycol, and polyethylene glycol; trihydric alcohols such as glycerin; tetrahydric alcohols such as erythritol; tetrahydric or higher alcohols such as polyglycerin; sugars; and sugar alcohols such as sorbitol and xylitol obtained by reducing sugars.
• the polyhydric alcohol-derived surfactant of the present invention may be a sugar-based surfactant, a glycerin fatty acid ester, or the like.
• sugar-based surfactant The surfactant of the present invention containing a long-chain aliphatic group in its chemical structure may include a sugar-based surfactant.
• Sugar-based surfactants are surfactants that have sugars, such as monosaccharides, disaccharides, trisaccharides, tetrasaccharides, polysaccharides, sugar alcohols, and other oligosaccharides, as the hydrophilic group.
• sugar-based surfactants include sugar fatty acid esters formed by ester bonds between sugars and fatty acids, and alkyl glycosides formed by glycosidic bonds between sugars and higher alcohols. Of these, sugar fatty acid esters are preferred from the standpoint of film-forming properties.
• the sugar-based surfactant is preferably crystalline from the viewpoints of suppressing stickiness of the resulting coating and improving the water vapor barrier property and oxygen barrier property.
• the sugar-based surfactant preferably contains 60% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more, and even more preferably 90% by mass or more of a component that is solid at room temperature (20 to 25° C.).
• the sugar-based surfactant may be composed only of a component that is solid at room temperature (20 to 25° C.), and therefore the above ratio may be 100% by mass or less.
• the HLB of the sugar-based surfactant is not particularly limited, but from the viewpoint of being able to form a coating using an aqueous solvent described below, it is preferably 5 or more, more preferably 7 or more, and even more preferably 9 or more.
• the upper limit of the HLB is usually 20, and more preferably 18 or less.
• the surfactant of the present invention containing a long-chain aliphatic group in its chemical structure may contain a sugar fatty acid ester.
• the sugar-based surfactant of the present invention may contain a sugar fatty acid ester.
• Sugar fatty acid esters are formed by esterifying sugar and fatty acids.
• the sugar in the sugar fatty acid ester may be any one of monosaccharides, disaccharides, trisaccharides, tetrasaccharides, polysaccharides, sugar alcohols and other oligosaccharides.
• monosaccharides include pentoses such as ribulose, xylulose, ribose, arabinose, xylose, lyxose, and deoxyribose; and hexoses such as psicose, fructose, sorbose, tagatose, allose, altrose, glucose, mannose, gulose, idose, galactose, talose, fucose, fuculose, and rhamnose.
• Disaccharides include sucrose (cane sugar), lactose, maltose, trehalose, turanose, cellobiose, and the like.
• examples of trisaccharides include raffinose, melezitose, and maltotriose.
• tetrasaccharides include acarbose and stachyose.
• polysaccharides include glycogen, starch, cellulose, dextrin, glucan, fructan, chitin, and the like.
• sugar alcohol examples include sorbitol, erythritol, xylitol, maltitol, lactitol, mannitol, and glycerin, and condensates of these sugar alcohols may also be used.
• Other oligosaccharides include fructooligosaccharides, galactooligosaccharides, mannan oligosaccharides, lactosucrose, and the like.
• the constituent fatty acids of the sugar fatty acid ester are as described above in the section on fatty acids.
• the constituent fatty acids of the sugar fatty acid ester do not need to be all the same, and it is sufficient that 60% by mass or more of the constituent fatty acids in the sugar fatty acid ester are the above-mentioned suitable constituent fatty acids. From the viewpoint of suppressing the stickiness of the obtained coating, this ratio is preferably 70% by mass or more, more preferably 80% by mass or more, and even more preferably 90% by mass or more. There is no particular limit to the upper limit, but it is sufficient that it is 100% by mass or less.
• the fatty acid composition of the sugar fatty acid ester can be measured by isolating the sugar fatty acid ester from the composition, derivatizing it, and then analyzing it by gas chromatography.
• the number of fatty acid ester groups in a sugar fatty acid ester varies depending on the number of hydroxyl groups capable of forming an ester bond in the molecular structure of the sugar, which is a hydrophilic group; for example, 1 to 8 for sucrose fatty acid esters and 1 to 4 for sorbitan fatty acid esters.
• the sugar-based surfactant contains 50% by mass or more of sugar fatty acid esters (monoesters, diesters, or triesters) having 3 or less fatty acid ester groups, more preferably 60% by mass or more, and even more preferably 70% by mass or more.
• sugar fatty acid esters monoesters, diesters, or triesters
• the sugar fatty acid ester having 6 or more fatty acid ester groups (hexaester, heptaester, octaester or more) is preferably contained in an amount of 30% by mass or less, more preferably 20% by mass or less, and even more preferably 10% by mass or less.
• the sugar fatty acid ester having 6 or more fatty acid ester groups may not be contained, and the content may be 0% by mass or more.
• the content ratio of each fatty acid ester group can be measured after isolating the sugar fatty acid ester from the composition according to the METHOD OF ASSAY described in Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 84th meeting 2017 "Sucrose Esters of Fatty Acids” and Prepared at the 71st JECFA (2009) and published in FAO JECFA Monographs 7 (2009) "Sucrose Oligoesters Type I" and "Sucrose Oligoesters Type II".
• JECFA Joint FAO/WHO Expert Committee on Food Additives
• a sample is dissolved in a certain amount of tetrahydrofuran (stabilizer-containing GPC or industrial grade), and the insoluble matter is removed using a 0.5 ⁇ m membrane filter to obtain a solution, which is used as a measurement sample and subjected to high performance liquid chromatography under the following conditions:
• the composition ratio is calculated by individually calculating the peak areas of the monoester to triester and the combined peak area of the tetraester and above, and then calculating the ratio to the total peak area of all peaks detected up to 43 minutes.
• the peak area is the area from the start point (rising point) to the end point (falling point) of each peak. When two or more peaks are adjacent to each other and the start and end points are unknown, the points where the data between the peaks is smallest are set as the start and end points, and the area is calculated.
• HLC-8320GPC Detector Differential refractometer (manufactured by Tosoh Corporation) Column: TSK-gel G1000HXL, G2000HXL, G3000HXL, G4000HXL (manufactured by Tosoh Corporation) Column temperature: 40°C Detector temperature: 40°C Eluent: Tetrahydrofuran (stabilized GPC or industrial grade) Flow rate: 0.8ml/min Injection volume: 80 ⁇ l Measurement time: 50 minutes (area ratio is calculated based on all peaks detected up to 43 minutes)
• the composition ratio of tetraester to octaester is calculated by calculating the peak area of each of the tetraester to octaester individually, calculating the ratio of the peak area to the total peak area of the tetraester to octaester, and dividing the area ratio of tetraesters and above determined in the above ⁇ Measurement of monoesters to triesters, and tetraesters and above>> proportionately based on the area ratio of tetraesters to octaesters.
• the peak area is the area from the start point (rising point) to the end point (falling point) of each peak. When two or more peaks are adjacent to each other and the start and end points are unknown, the points where the data between the peaks is smallest are set as the start and end points, and the area is calculated.
• the sugar fatty acid ester is not particularly limited as long as it is usable in food products, and examples thereof include sucrose fatty acid esters, sorbitan fatty acid esters, glucose esters, etc., and among these, sucrose fatty acid esters are preferred from the viewpoint of easy availability.
• the sugar-based surfactant does not need to be only one type, and two or more types may be used in combination. When two or more types are used in combination, it is preferable that 60% by mass or more of the sugar-based surfactant is sucrose fatty acid ester when the total amount of the sugar-based surfactant is 100% by mass.
• This ratio is more preferably 70% by mass or more, even more preferably 80% by mass or more, and even more preferably 90% by mass or more, from the viewpoint of suppressing the stickiness of the obtained coating and increasing the water vapor barrier property and oxygen barrier property.
• the sugar-based surfactant may be sucrose fatty acid ester alone, and therefore the above ratio may be 100% by mass or less.
• the surfactant of the present invention that contains a long-chain aliphatic group in its chemical structure may include a glycerol fatty acid ester.
• Glycerol fatty acid esters are formed by esterifying glycerol with a fatty acid.
• the fatty acid constituting the glycerin fatty acid ester is preferably the same as the fatty acid constituting the sugar fatty acid ester.
• the number of fatty acid ester groups in the glycerin fatty acid ester is 1 to 3.
• the amount of glycerin fatty acid esters (triesters) having one fatty acid ester group is preferably 50 mass% or more, more preferably 60 mass% or more, and even more preferably 70 mass% or more. There is no particular limitation regarding the upper limit, but it is sufficient as long as it is 100 mass% or less.
• the types and amounts of fatty acids can be analyzed by column chromatography, gas chromatography, thin layer chromatography, high performance liquid chromatography, colorimetric analysis, and the like.
• the coating film according to the present invention may be formed by a coating composition.
• the coating composition contains a surfactant having the aforementioned long-chain aliphatic group in its chemical structure.
• Other components are not particularly limited as long as the coating film formed using the coating composition exhibits the effects of the present invention.
• the coating composition may contain one or more of water-soluble polymers, inorganic fillers, and surfactants other than those containing a long-chain aliphatic group in their chemical structure. Examples of these include polysaccharides, polyvinyl alcohol, polyvinylpyrrolidone, polyacrylic acid, clay, and surfactants other than those containing a long-chain aliphatic group in their chemical structure.
• the coating composition according to the present invention preferably contains an aqueous solvent.
• the aqueous solvent constituting the coating composition is water or a mixed solvent of one or more water-soluble organic solvents and water.
• the water-soluble organic solvent include alcohols such as ethanol, isopropanol, ethylene glycol, and glycerin.
• the solvent may contain an organic solvent such as the above-mentioned alcohol in addition to water.
• a coating composition containing water is also called an aqueous coating composition.
• the content of the organic solvent in the aqueous solvent is preferably 30% by mass or less, more preferably 20% by mass or less, even more preferably 10% by mass or less, and even more preferably 5% by mass or less.
• the coating composition of the present invention may contain other components, such as a pH adjuster, in amounts that do not impair the function of the coating composition of the present invention.
• a pH adjuster for example, acetic acid, lactic acid, citric acid, ammonia, etc. can be used. From the viewpoint of improving the solubility in aqueous solvents, fatty acid salts or different types of surfactants may be used in combination.
• the non-volatile component concentration in the coating composition according to the present invention is not particularly limited, but is preferably 0.1% by mass to 60% by mass, more preferably 0.2% by mass to 50% by mass, even more preferably 0.3% by mass to 40% by mass, even more preferably 0.5% by mass to 20% by mass, and particularly preferably 1% by mass to 10% by mass.
• the non-volatile component concentration refers to the concentration of non-volatile components excluding the solvent contained in the coating composition.
• the content of the surfactant containing the long-chain aliphatic group of the present invention in the coating composition is preferably 60 mass % or more, more preferably 70 mass % or more, even more preferably 80 mass % or more, and particularly preferably 90 mass % or more, of the non-volatile components in the coating composition, with the upper limit being 100 mass %.
• the coating in the present invention is formed by volatilizing the solvent from the composition, and therefore the suitable content of the surfactant containing a long-chain aliphatic group in its chemical structure in the coating is the same as above.
• the pH of the coating composition is preferably 4 or more and 10 or less, and more preferably 4 or more and 8 or less, from the viewpoint of safe application to fruits and vegetables.
• the subject to which the coating composition of the present invention is applied to form a coating film is the subject matter described in the section on fruits and vegetables.
• the agent can be applied to fully ripe produce, or to produce that has been harvested early and is not yet fully ripe.
• the coating composition may be applied to the whole or part of the fruit or vegetable.
• the amount of the coating composition used can be minimized.
• the application area is preferably 10% or more, more preferably 25% or more, even more preferably 40% or more, and even more preferably 50% or more of the total surface area of the fruit or vegetable.
• a part of the applied coating composition may be removed.
• the removal method is not particularly limited, and examples thereof include removal by wind pressure using an air dryer. By removing excess coating composition from the surface of the fruit or vegetable, poor drying of the part where an excessive amount was applied can be prevented. Since the subject of the present invention is fruits and vegetables, the freshness can be maintained by covering at least the areas that lose a lot of water, and the composition in other areas may be removed. For information on coating methods, see "Coating Methods" published by Maki Shoten in 1979 by Harasaki Yuji.
• the coating composition After the coating composition is applied to the fruit or vegetable, the coating may be dried for the purpose of removing the aqueous solvent, etc.
• the drying method include static drying, air drying, and heat drying, but from the viewpoint of maintaining the freshness of the fruit or vegetable, a method of drying by leaving the composition statically at room temperature (20 to 25° C.) or a method of air drying at room temperature is preferred.
• the surfactant may be applied to a portion of the fruit or vegetable. After the surfactant is applied to the fruit or vegetable, the excess of the applied surfactant may be removed.
• the ripening control method of the present invention is carried out on the above-mentioned coated fruits and vegetables.
• the ratio of the endothermic peak total area A1 in the range of 0°C to 40°C to the endothermic peak total area A2 in the range of 0°C to 80°C is 50% or less in differential scanning calorimetry with a measurement temperature range of 0°C or higher.
• the preferred range of this ratio is as described above.
• the ripening control method of the present invention is carried out on fruits and vegetables on which a coating has been formed, in which the ratio of the exothermic peak total area A3 to the endothermic peak total area A2 in the range of 0°C to 80°C is 50% or less in differential scanning calorimetry with a measurement temperature range of -80°C or higher.
• the method of controlling the ripening degree of the present invention includes both a control for extending the immature period by decreasing the ripening rate, and a control for advancing the ripening by increasing the ripening rate.
• the ripening control method can be carried out by contacting (exposing) the fruits and vegetables having a coating with a ripening control substance.
• the concentration of the ripening control substance contacted with the fruits and vegetables can be kept constant, thereby making the ripening state of the fruits and vegetables uniform, and as a result, the quality of the product can be made uniform. Therefore, it is preferable that the environment in which ethylene is contacted is an enclosed space. Even if it is not an enclosed space, the concentration of the ripening control substance in the space may be monitored and controlled to be a constant concentration.
• the fruits and vegetables having a coating may be contacted with a gas containing the ripening control substance, or the fruits and vegetables having a coating may be contacted with a liquid containing the ripening control substance.
• the liquid containing the ripening control substance may be a solvent in which the ripening control substance is dissolved.
• the liquid is preferably an aqueous solvent, and examples thereof include the same aqueous solvent as that contained in the coating composition. From the viewpoint of being a widely used technique, it is preferable to bring the fruit or vegetable having the coating into contact with a gas containing a ripening control substance.
• An example of a method for contacting coated fruit or vegetables with a gas containing a ripening control substance is to bring the coated fruit or vegetables into a space where the temperature and humidity are controlled, introduce the ripening control substance into the space to a predetermined concentration, and contact the coated fruit or vegetables for a predetermined period of time.
• the compound that promotes ripening is preferably a compound that is gaseous at room temperature from the viewpoint of ease of handling and from the viewpoint of acting uniformly on fruits and vegetables in a short time, and examples thereof include ethylene and propylene, which has a structure similar to ethylene.
• a precursor compound that generates ethylene gas by decomposing with water or heat may be used.
• An example of a compound that decomposes with water is 2-chloroethylphosphonic acid. It is preferable to use ethylene gas from the viewpoints that there is no need to go through a reaction from a precursor compound, concentration control is easy, and the effect can be obtained with a small amount.
• the concentration of ethylene that comes into contact with the fruit or vegetable is not constant, the ripening state of the fruit or vegetable will vary, resulting in variations in product quality. Therefore, it is preferable that the environment in which ethylene comes into contact is an enclosed space. Even if it is not an enclosed space, the ethylene concentration in the environment can be monitored and controlled to be a constant concentration.
• the rate of ripening is affected by the temperature and humidity environment in which the ripening process is carried out. For example, it has been reported that ripening is faster when exposed to ethylene in a low humidity environment (Nippon Shokuhin Kagaku Kogaku Kaishi Vol. 43, No. 5, 541-545, 1996). It has also been reported that ripening is faster at higher temperatures (J. Japan. Soc. Hort. Sci. 55(3): 348-354. 1986). The appropriate rate of ripening can be adjusted according to the transportation time after ethylene treatment and the shelf life at the store.
• the concentration of the compound that promotes ripening varies depending on the type of fruit or vegetable and the desired rate of ripening, but for example, when ethylene is brought into contact with bananas, the concentration is 1000 ppm at 20° C. (JP Patent Publication 2002-136257).
• the appropriate rate of ripening can be adjusted depending on the transportation time after ethylene treatment and the shelf life at stores.
• Methods of contact using ethylene include a method in which ethylene gas is first adjusted to an appropriate concentration by reducing the pressure from a high-pressure gas cylinder and then introduced into a storage warehouse for unripe bananas and the like to ripen them, a method in which ethylene gas is first adsorbed onto an adsorbent porous material and then placed into a film pack such as aluminum foil, which is then opened in a ripening room to allow the ethylene gas to dissipate (JP Patent Publication No. 64-85064), and a method in which ethylene gas is generated by the dehydration reaction of ethyl alcohol (JP Patent Publication Nos. 2-157232 and 4-117239).
• 1-MCP is preferably used from the viewpoint of highly exerting the intended effect relative to the amount used.
• 1-MCP binds to ethylene receptors in plants and inhibits the physiological activity of ethylene by antagonizing ethylene, thereby suppressing the ripening of post-harvest crops.
• the method of contacting with 1-MCP includes fumigation using a fumigant.
• the concentration, temperature and humidity, and contact time may be appropriately changed depending on the fruit or vegetable, the degree of maturity of the fruit or vegetable, the type and thickness of the coating, etc.
• the effect of 1-MCP can also be adjusted according to the transportation time after treatment and the shelf life at the store. In addition, if the effect is lost within a certain period after treatment, multiple treatments can be performed at multiple steps, such as before storage and before shipping.
• the contacting of the coated fruit or vegetable with the ripening control substance is carried out at a second temperature after the fruit or vegetable has been stored at a first temperature for a given period of time following the formation of the coating thereon.
• the storage period at the first temperature is any period and may or may not be required, and may be determined according to the desired storage period.
• the first temperature and the second temperature may be equal to or different from each other.
• the first temperature is preferably a temperature or higher at which the fruits and vegetables are not frozen. Also, it is preferably a temperature or lower at which the fruits and vegetables do not ripen excessively. Examples of temperatures at which the fruits and vegetables are not frozen include 0°C or higher. Examples of temperatures at which the fruits and vegetables do not ripen excessively include 40°C or lower, more preferably 35°C or lower, even more preferably 30°C or lower, and particularly preferably 25°C or lower.
• the second temperature is preferably equal to or higher than the temperature at which the fruits and vegetables are not frozen. Also, it is preferably equal to or lower than the temperature at which the fruits and vegetables do not ripen excessively.
• These temperature ranges may be the same as the range described for the first temperature.
• coated fruits and vegetables stored at room temperature may be contacted with a ripening control substance at room temperature
• coated fruits and vegetables stored at 0°C may be contacted with a ripening control substance at 0°C
• coated fruits and vegetables stored at 0°C may be contacted with a ripening control substance at room temperature
• coated fruits and vegetables stored at room temperature may be contacted with a ripening control substance at 0°C.
• the coated fruit or vegetable may be subjected to a plurality of temperature conditions, in which case it is preferable that each of the temperature conditions is within the first preferred temperature range after the coating is formed on the fruit or vegetable.
• ⁇ Differential scanning calorimetry above 0°C> Differential scanning calorimetry with a measurement temperature range of 0° C. or higher is carried out under the following conditions.
• ⁇ Differential scanning calorimetry at temperatures above -80°C> Differential scanning calorimetry with a measurement temperature range of ⁇ 80° C. or higher is carried out under the following conditions.
• the bananas used were obtained from an importer at the ripe green stage (light green) of Philippine bananas. Any bananas that were visually damaged or rotten were removed, and the bananas were washed with ion-exchanged water prior to use in the test.
• the weight loss rate of the bananas after storage at 20° C. for 6 days was calculated using the weight of the bananas before storage (0 day) as the standard, according to the following formula (1). (100 - (weight after storage/weight on day 0) x 100 (%)) (1) Five bananas were used for the evaluation, and the arithmetic mean of the obtained values was taken as the weight loss rate.
• the L, a, and b values of the banana peels after storage at 20°C for 6 days were measured using a CR-200B (Konica Minolta). Three bananas were used for the measurement, and measurements were taken at three different points on each banana, and the arithmetic average value was taken as the color index.
• Example 1 As a long-chain fatty acid surfactant, "Ryoto (registered trademark) Sugar Ester S-1170” (sucrose stearate, HLB: 11, monoester content: approximately 55% by mass, di-tri-polyester content: approximately 45% by mass) manufactured by Mitsubishi Chemical Corporation was used, and an aqueous coating composition was prepared by dissolving the long-chain fatty acid surfactant in water so that the content of the long-chain fatty acid surfactant was 5% by mass at room temperature. The aqueous coating composition was applied to the surface of the banana by immersion, and the banana was left to dry at room temperature (20-25°C) for 30 minutes to form a coating.
• “Ryoto (registered trademark) Sugar Ester S-1170” sucrose stearate, HLB: 11, monoester content: approximately 55% by mass, di-tri-polyester content: approximately 45% by mass
• an aqueous coating composition was prepared by dissolving the long-chain fatty acid surfactant
• the banana was then placed in a sealable plastic container and ripened overnight by contacting it with 5000 ppm of propylene at 25°C.
• the fruit was evaluated for the weight loss rate, fruit hardness, skin color, and color index as described above. The results are shown in Table 1.
• the fruit had one endothermic peak with a peak top at 50.40°C in the range of 30°C to 58°C, and A 1 /A 2 was 90% or higher.
• the fruit had one endothermic peak with a peak top at 50.40°C in the range of 30°C to 58°C, and A 3 /A 2 was 90% or higher.
• Example 1 The configurations and evaluation results of Example 1 and Comparative Examples 1 to 3 are shown in Table 1.
• Example 1 From Table 1, it can be seen that the bananas with coating and ripening treatment of Example 1 lost less weight than the uncoated bananas of Comparative Examples 1 and 3. It can also be seen that the fruit of Example 1 had lower fruit firmness and yellower skin color than the bananas of Comparative Example 2 that were not ripened. From the standpoint of freshness-retaining effect as determined by weight loss and ripening progress as determined by fruit firmness and skin color, it was confirmed that by applying a coating to the surface of bananas and then carrying out a ripening process, it was possible to obtain both the effects of freshness-retaining and ripening progress.
• ⁇ Test example avocado> After forming a coating on the surface of the avocado, the fruit was stored at a specified temperature for a specified period of time, and then subjected to a post-ripening treatment in which ethylene gas was exposed to the fruit as a ripening control substance. The freshness retention and ripening progress of the fruit were evaluated. Freshness retention was evaluated based on the weight loss rate, and ripening was evaluated based on the fruit's firmness and skin color.
• weight loss rate The weight of the avocado before storage (day 0) was used as a standard, and after storage for 5 days at 20°C and 50% RH, a ripening treatment was performed, and the weight loss rate at the time point of 6 days of storage was calculated (100 - (storage ⁇ ripening ⁇ weight after storage / weight on day 0) ⁇ 100 (%)).
• B The percentage of samples that can be evaluated as ⁇ (good) is more than 50% and 75% or less.
• C The percentage of samples that can be evaluated as ⁇ (good) is more than 25% and 50% or less.
• D The percentage of samples that can be evaluated as ⁇ (good) is more than 0% and 25% or less.
• E There are no samples that can be evaluated as ⁇ (good) (0%).
• Examples 2 to 3, Comparative Examples 6 to 7 The following materials were dissolved in water in the amounts shown in Table 2 to prepare aqueous coating compositions of Examples 2 and 3 and Comparative Examples 6 and 7. The aqueous coating compositions of Examples 2 and 3 and Comparative Examples 6 and 7 were applied to the surface of an avocado by immersion, and then dried at room temperature (20 to 25° C.) for 30 minutes to form a coating. Comparative Examples 4 and 5 were avocados without a coating.
• S-570 Sucrose stearate, Mitsubishi Chemical Corporation's "Ryoto (registered trademark) Sugar Ester S-570", HLB: approx. 5, mono- to triester content: 86% by mass or more
• S-1170 Sucrose stearate, Mitsubishi Chemical Corporation's "Ryoto (registered trademark) Sugar Ester S-1170", HLB: approx. 11, mono- to triester content: 94% by mass or more
• S-1670 Sucrose stearate, Mitsubishi Chemical Corporation's "Ryoto (registered trademark) Sugar Ester S-1670", HLB: approx. 16, mono- to triester content: 97% by mass or more
• composition ratios and evaluation results of Examples 2 and 3 and Comparative Examples 4 to 7 are shown in Table 2.
• differential scanning calorimetry at 0° C. or higher for the aqueous coating compositions of Example 2 and Comparative Example 6 they had one endothermic peak with a peak top at 50.40° C. in the range of 30° C. to 58° C., and A 1 /A 2 was 90% or higher.
• differential scanning calorimetry at -80° C. or higher they had one endothermic peak with a peak top at 50.40° C. in the range of 30° C. to 58° C., and A 3 /A 2 was 90% or higher.
• Example 3 S-1670 used in Example 3 and Comparative Example 7 was used in an aqueous coating composition in the same manner as in Example 3, but in differential scanning calorimetry at 0°C or higher, it had one endothermic peak with a peak top at 50.29°C in the range of 8°C to 62°C, and A 1 /A 2 was 90% or more. In differential scanning calorimetry at -80°C or higher, the same results were obtained, and A 3 /A 2 was 90% or more.
• Example 3 and Comparative Example 7 was used in an aqueous coating composition in the same manner as in Example 3, but in differential scanning calorimetry at 0°C or higher, it had one endothermic peak with peak tops at two locations, 50.07°C and 62.29°C, in the range of 22°C to 81°C, and A 1 /A 2 was 90% or more. In differential scanning calorimetry at -80°C or higher, the same results were obtained, and A 3 /A 2 was 90% or more. Therefore, it is considered that the A 1 /A 2 ratio is also 90% or more and the A 3 /A 2 ratio is also 90% or more for a mixture of S-1670 and S-570.
• the coated avocados of Examples 2 and 3 were superior in all respects of weight loss rate, fruit hardness, and change in skin color compared to the avocados of Comparative Examples 4 and 5, which did not have a coating. This confirms that a freshness-preserving effect can be achieved by providing a coating containing a sugar-based surfactant on the surface of the avocado.
• the weight loss rate was kept low by the coating treatment, but the fruit hardness was high, the skin color was green, and ripening did not progress.
• the freshness retention evaluation was performed based on the weight loss rate, hardness, and color for the coated avocados of Example 4 and Comparative Example 10, and the uncoated avocados of Comparative Examples 8 and 9. However, the freshness retention evaluation was performed based on the weight loss rate, hardness, and color for the avocados stored for 5 days after ripening treatment performed after storage for 2 days at 20°C and 50% RH.
• Example 4 Comparative Example 10
• the following materials were dissolved in water in the amounts shown in Table 3 to prepare aqueous coating compositions of Example 4 and Comparative Example 10.
• the aqueous coating compositions of Example 4 and Comparative Example 10 were applied to the surface of an avocado by a dipping method, and then dried at room temperature (20 to 25° C.) for 30 minutes to form a coating.
• S-1170 Sucrose stearate, "Ryoto (registered trademark) Sugar Ester S-1170” manufactured by Mitsubishi Chemical Corporation; HLB: about 11; mono- to triester content: 94% by mass or more; S-100P: Glycerin monostearate, “Rikemal (registered trademark) S-100P” manufactured by Riken Vitamin Co., Ltd.
• Example 4 and Comparative Examples 8 to 10 are shown in Table 2.
• the aqueous coating compositions of Example 4 and Comparative Example 10 were measured by differential scanning calorimetry at 0° C. or higher, and had one endothermic peak with peak tops at 49.2° C. and 65.2° C. in the range of 43° C. to 71° C., and A 1 /A 2 was 100%. Similarly, the differential scanning calorimetry at -80° C. or higher was also performed, and A 3 /A 2 was 100%.
• the coated avocado of Example 4 was superior in all aspects of weight loss rate, fruit hardness, and change in skin color compared to the avocados of Comparative Examples 8 and 9, which did not have a coating. This confirms that a freshness-preserving effect can be achieved by providing a coating containing a sugar-based surfactant on the surface of the avocado.
• the weight loss rate was kept low by the coating treatment, but the fruit was hard and the skin color was green, and ripening did not proceed.
• Example 5 The freshness retention was evaluated based on the weight loss rate, hardness, and color for the coated avocado of Example 5 and the uncoated avocado of Comparative Example 11.
• the storage period was set to 0 days, and data on weight, fruit hardness, and skin color were obtained at the start of the experiment and after 4 days.
• the aqueous coating composition of Reference Example 1 was applied to the surface of an avocado by dipping, and then dried at room temperature (20 to 25° C.) for 30 minutes to form a coating.
• Example 5 The evaluation results of Example 5 are shown in Table 4.
• the aqueous coating composition in Example 5, in which S-1170 was replaced with the equivalent F-110 had one exothermic peak of 17.48 J/g with a peak top at -29.7°C in the range of -28°C to -33°C when cooling, and had an exothermic peak of 19.86 J/g with a peak top at -26.0°C in the range of -32°C to -20°C when heating.
• the coated avocado of Example 5 had a reduced weight loss rate after 4 days, maintained a green skin color, and had high hardness.
• the coated avocado of Example 5 was superior in weight loss, fruit hardness, and skin color change to the avocado of Comparative Example 11, which was not coated. This confirmed that a freshness-preserving effect can be obtained by providing a coating containing a sugar-based surfactant on the surface of the avocado.
• the present invention it is possible to control the degree of ripeness of fruits and vegetables as necessary while maintaining their freshness. Taking into consideration transportation from the storage facility, etc., the fruits and vegetables can be brought to a suitable state for consumption at the retail store or at the consumer's door, making this a technology of great industrial value.

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