A product that extends the shelf life of fruits and vegetables.

Abstract

The invention relates to a composition developed to ensure a long shelf life for fruits and vegetables.

Description

1 TARIFF A product that extends the shelf life of fruits and vegetables. Technical Area 5 The invention relates to a composition developed to ensure a long shelf life for fruits and vegetables. State of the Art Widely used in the food industry to extend the shelf life of fresh fruits and vegetables after harvest. Various chemical and physical methods are applied. These methods primarily involve processing the products. fungicides and other chemicals used to prevent spoilage during storage and transport Preservatives are used, especially to prevent mold and mildew growth and microbial contamination. Fungicides are frequently preferred to reduce spoilage and improve the marketability of the product. 15 However, these chemical applications pose risks to food safety, human health, and the environment. It has long been known that chemical residues can have negative effects on consumers. This can pose a risk in terms of residue limits (MRL – Maximum) in export markets. Commercial issues may arise due to restrictions related to Residue Limits. Current applications include applying synthetic coating materials or wax layers to the product surface. These methods also include reducing respiration rate and water loss, thereby extending shelf life. Although this may extend the lifespan to a certain extent, the fact that coatings are generally made of unnatural components should be avoided by consumers. This can negatively impact their choices and provides limited advantages in terms of sustainability. In conclusion, although current technical solutions provide a certain level of protection, they do not offer a long shelf life. While providing these services, there is a need for natural, safe, and consumer-friendly alternative methods. Specifically, it eliminates the risk of chemical residue, is biodegradable, and safe for human health. Innovative coating solutions developed with safe materials are of great importance in the food industry. He won. 30 Determined through patent and literature research conducted on the state of the art. The documents are summarized below. Document number CN104397154A, extending the shelf life of fresh fruits and vegetables 35 This document describes a plant-derived preservative formulation and its preparation method. 2 The freshness-preserving compound in question contains 1–30% thymol and very low levels of isopentenyl adenine. (0.0001–0.3%), 3–15% eucalyptus essential oil and garlic oil, 5–10% Sucrose esters, 10–70% carrier, 0.1–1% anti-foaming agent, and the remainder is water. The document includes information on the antimicrobial and antifungal properties of thymol and essential oils. Thanks to this, it delays aging in products, prevents decay and microbial spoilage, 5 sterilization and long-lasting freshness effects are achieved, as well as low toxicity, low The advantages of the formulation include reduced residue risk, no harm to the environment, and low cost. in different fruits and vegetables such as peaches, oranges, grapes, strawberries, cucumbers, beans, tomatoes and mangoes It is stated that it is effective and significantly extends shelf life with its simple application method. However, the document does not mention cold-pressed fruit extract of Citrus aurantium. 10 Document number WO2024187050 A2 concerns extending the shelf life of fruits and vegetables. This document describes edible coating compositions and methods. These compositions include plant-derived waxes. (e.g., carnauba, candelilla, cutin), at least one metal ion (especially silver, copper or zinc salts), It contains essential oils (e.g., cinnamon, thyme, eucalyptus), emulsifiers, and solvents. (Described 15) The coatings are light and heat resistant, non-toxic and safe for contact with food, It provides over 99% pathogen removal within 5 minutes of application and is the best quality of the products. This makes it possible to preserve it without spoiling for at least 14 days. Also, zein protein or The stability of coatings can be increased with biopolymers such as recombinant cutin. Various fruits In applications carried out on (apples, strawberries, grapes, blueberries, mangoes, etc.) and vegetables, 20 coatings reduce moisture loss, prevent microbial contamination, and improve visual / taste quality. It has been shown to provide protection. Although the document mentions the use of essential oils, the ratio... And there are differences in content. Document EP4464162A1 describes polymeric 25s aimed at extending the shelf life of fresh food products. It describes compositions and their production processes. This composition includes at least one a matrix containing a curable compound, at least one essential oil as an antimicrobial agent and at least It contains an initiator or catalyst compound. The document describes known essential oils. Due to the rapid and uncontrolled volatility of their antimicrobial properties, they are not suitable for food packaging applications. because it can be used with limited efficiency, therefore photopolymerization or thermal polymerization of oils 30 by integrating into polymer matrices with high cross-linking density, slowly and It is stated that controlled release is ensured. Thus, the antimicrobial effect of essential oils is achieved. This allows food products to be kept for longer periods, delaying spoilage and extending shelf life. is being increased. Although the document mentions the use of essential oils, the ratio and content are not specified. There are differences as follows: 35 3 Patent application number TR 2022 / 000165 describes thymol as the active agent and at least one other an essential oil active ingredient and at least one polymer-based carrier as an excipient. formulations containing phases and the use of such formulations in the food, agriculture and cosmetics industries Improving product quality, extending shelf life, and protecting against microorganisms. It relates to its use for this purpose. The mentioned composition is used both before harvest and during harvest. subsequently, in the elimination of microorganisms from the agricultural field in fruits and vegetables It has been mentioned that it provides benefits. To achieve these benefits, the composition contains essential ingredients. It has been stated that the oil contains thyme oil. However, there are differences in terms of percentage and content. In conclusion, due to the negative aspects described above and the fact that the current solutions are limited to 10 points on the subject... Due to its shortcomings, it has become necessary to make improvements in the relevant technical field. Brief Description of the Invention The present invention addresses 15 of the existing solutions that meet the needs mentioned above. eliminating disadvantages and providing additional advantages, such as a longer shelf life for fruits and vegetables. It relates to a product developed for the purpose of providing this. The invention was developed to provide solutions to problems existing in the current state of the art. The main purpose of the invention is to address the short shelf life that occurs in fresh fruits and vegetables after harvest. The goal is to increase product durability by reducing spoilage, enzymatic browning, and quality losses. The main objectives of the invention are listed below:  Prevents loss of firmness, water loss, and peeling that occurs in fruits and vegetables after harvest. To reduce under-browning.  To reduce spoilage rates by suppressing the growth of pathogenic fungi and bacteria.  Essential oils and natural coatings as an alternative to fungicides and chemical preservatives. To offer a safer solution for human health and the environment through the use of materials.  To develop a natural preservation method that does not pose a risk of residue formation. 30  By increasing the shelf life of fruits and vegetables during storage and transportation, especially for long periods. To reduce product losses in distance export and supply chains.  By offering a feasible, practical and economical method for packaging lines, it reduces costs. to ensure effectiveness.  Antimicrobial and antifungal efficacy with plant essential oils and auxiliary components 35 by increasing the shelf life of products and ensuring they reach the consumer quickly. 4 Cold-pressed fruit extract of Citrus aurantium L. contains flavonoids and lactic acid. By exhibiting a synergistic effect, it provides broad-spectrum antimicrobial and antifungal protection. It provides and contributes to reducing the pathogen load on the fruit surface. Lactic The acid also functions as a component that supports the stability of the formulation. Thyme oil, Thanks to the phenolic components it contains, such as thymol and carvacrol, it has fungicidal and bactericidal properties. 5 It is effective in inhibiting mold and yeast growth, especially during storage. Onion Garlic oil, thanks to the allicin and sulfur compounds it contains, is a natural antiseptic and fungicidal agent. It contributes to the protection of plant health by providing an effect. Polyphenol oxidase (PPO) The inhibitor prevents oxidative tarnishing, increases resistance to stress conditions, and improves the product's performance. It supports the preservation of tissue integrity. As a result, these components together form 10 by exerting an effect that both suppresses microbial activity and inhibits enzymatic and oxidative degradation. It creates a multifaceted protection mechanism that prevents [theft]. This ensures that when the coating is applied... The freshness, color, and textural integrity of fruits and vegetables can be preserved for a longer period. The structural and characteristic features and all the advantages of the invention are given in the figures below and in these 15 Thanks to the detailed explanation written with references to the figures, it becomes clearer. This will be understood, and therefore the evaluation should also take these figures and detailed explanations into account. It must be done by taking it. Figures to Help Understand the Invention 20 To best understand the structure and advantages of the present invention, please see below. It should be evaluated together with the figures that have been explained. Figure 1 shows a comparison graph of fruit flesh firmness values ​​for the control and coating groups. 25 is provided. Figure 2 shows the water-soluble dry matter content values ​​for the control and coating groups. A comparison graph is provided. Figure 3 shows a comparison graph of malic acid content values ​​for the control and coating groups. is provided. Figure 4 shows a comparison graph of internal slump ratio values ​​for the control and coating groups. is given. 35 Figure 5 shows a comparison graph of infected fruit percentage values ​​for the control and coating groups. is provided. Detailed Description of the Invention 5 In this detailed explanation, the preferred configurations of the invention are not merely for better understanding the subject. It is explained in a way that facilitates understanding. The invention is an edible coating composition for extending the shelf life of fruits and vegetables. It is related to. In the invention, the coating composition in question,  Cold-pressed fruit extract of Citrus aurantium L.  lactic acid,  thyme oil,  polyphenol oxidase inhibitor, 15  calcium chloride and  Contains onion and / or onion oil. In an application of the invention, the components included in the product and the usage rates of these components. This is given in the table below. 20 Component Name Available by Weight Amount (%) Preferred by Weight Amount (%) Citrus aurantium L. cold pressed fruit extract 5-50% 43% Lactic Acid 1-2% 1.3% Thyme oil 1-30% 7% Onion and / or garlic oil 1-30% 7% Polyphenol oxidase inhibitor 5-50% 21.5% Calcium Chloride 5-45% 21.5% The components used in the coating composition, which is the final product, are listed above by weight. If the range is below the usable range, product effectiveness decreases and the expected result is not achieved. This is not the case. If the quantities used exceed the range specified above, the product may burn. 25 Odor formation and deformations are observed. As a result of the tests, the most effective formula It has been determined. 6 In studies conducted to prove the functionality of inventions, the subject of the invention is nectarine. Effect of coating composition on fruit quality and fungal growth under different storage conditions The effects have been demonstrated. In the study, post-harvest effects were observed in nectarines belonging to the 'Extreme' group. Effects of composition application on quality and fungal growth under two different storage conditions 5 It has been examined. Control Coating: Applying a high dose of the mixed coating material to the fruits for 30 seconds. It was applied by spraying. The study was conducted according to a randomized block design with 4 replications. The study was conducted using 25 fruits in each replicate. Factors in the study included application 10. and is a preservation condition. The coating composition used in the experiments is the one listed in the table above. The amount preferred by weight (%) contains the components and quantities shown. In that sense, the coating composition in question is 43% by weight of Citrus aurantium L. cold 15 Pressed fruit extract, 1.3% lactic acid, 7% thyme oil, 7% onion and / or garlic. The oil contains 21.5% polyphenol oxidase inhibitor and 21.5% calcium chloride. Data obtained under SAS storage conditions: 20 1. 10 days storage (at 1-2°C temperature and 90-95% relative humidity) + 5 days shelf life (at 20-22°C) temperature and 50-60% relative humidity) 2. Shelf life of 4 days (at 20-22°C and 50-60% relative humidity)* 1. Condition: Taking into account exports to Russia; 25 The second condition was formulated by considering direct domestic market sales. Features Examined:  Fruit flesh firmness (kg)  Water-soluble dry matter content (%) 30  Malic acid content (ml / L)  Internal collapse rate (%)  Fungal-infected fruit (%) The study showed that the special mixed coating material is suitable for fruits both for export (cold chain + shelf 35°C). Quality parameters and fungal development under both domestic sales (direct shelf life) and retail sales (direct shelf life) conditions. 7 It has been shown that it provides significant protective effects. The results obtained indicate that the coating It reduces respiration rate and water loss by forming a semi-permeable film layer on the fruit surface. It shows that it limits metabolic activity and thus contributes to a slowdown. Under export conditions, 10 days of cold storage and 5 days of shelf life followed by coating. In the treated fruits, the firmness of the fruit flesh was significantly higher compared to the control group. This situation has remained, limiting pectolytic enzyme activity in the cell wall structure of the coating. This suggests that it delays tissue softening. It is also a water-soluble dry matter. The balanced decrease observed in the ratio and malic acid content affected the respiration and maturation of the coating. This supports the idea that it slows down the processes. 10 The rate of internal collapse, an indicator of physiological deterioration, and the rate of fungal infection were also examined in the coating. The significantly low levels of fungal and barrier agents in fruits indicate the antifungal and barrier effect of the mixture. It strengthens shelf life, especially in supermarkets with high humidity and temperature conditions. Even in this scenario, the low rate of infected fruit indicates that the coating protects against microorganisms. It has been shown to have a limiting effect on its development. All this data indicates that the developed mixed preparation has both physical and biochemical effects on fruits. This proves that it extends the marketability period by maintaining quality parameters. These results, The mixture allows for controlled gas exchange on the fruit surface, preventing water loss and oxidative processes. It has a film structure that reduces pathogen growth, and this feature also limits pathogen development. This indicates that, therefore, this particular mixture is especially suitable for situations requiring long transportation times. as an innovative coating technology that increases product durability in export chains is being evaluated.

Claims

8 REQUESTS 1. An edible product aimed at extending the shelf life of fresh fruits and vegetables after harvest. It is a coating composition, and its characteristic is;  Cold-pressed fruit extract of Citrus aurantium L., 5  lactic acid,  thyme oil,  polyphenol oxidase inhibitor,  calcium chloride and  It contains onion and / or onion oil. 10 2. A coating composition conforming to Claim 1, characterized by having 43% by weight of Citrus aurantium L. cold-pressed fruit extract, 1.3% lactic acid, 7% thyme oil, 7% onion and / or Garlic oil contains 21.5% polyphenol oxidase inhibitor and 21.5% calcium chloride.

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