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Use of succinate dehydrogenase inhibitors for extending shelf life of fruits and vegetables

a succinate dehydrogenase inhibitor and fruit and vegetable technology, applied in the direction of biocide, disinfectant, animal repellent, etc., can solve the problems of ineffective refrigeration alone and insufficient cooling to achieve the desired shelf life, and achieve the effect of significantly prolonging the shelf life and storage stability of the treated fruits and vegetables and extending the shelf life of fruits and vegetables

Inactive Publication Date: 2012-10-11
BAYER CROPSCIENCE AG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The patent text describes the use of succinate dehydrogenase inhibitors to extend the shelf life of fruits and vegetables. By applying this inhibitor during the growing and maturation periods, the crop is protected from bacterial or fungal diseases during storage. This results in a significant increase in shelf life and storage stability of the treated fruits and vegetables.

Problems solved by technology

However, most fresh produce when stored under reduced temperatures for prolonged periods shows adverse effects on the taste, odor or quality of the product from microbial and mold growth above 1.7° C. In addition, storage temperatures below 1.7° C. often show chill injury to the tissue of the produce.
Hence, in many instances refrigeration alone is not effective in achieving the desired shelf life for a particular fruit or vegetable.

Method used

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  • Use of succinate dehydrogenase inhibitors for extending shelf life of fruits and vegetables
  • Use of succinate dehydrogenase inhibitors for extending shelf life of fruits and vegetables
  • Use of succinate dehydrogenase inhibitors for extending shelf life of fruits and vegetables

Examples

Experimental program
Comparison scheme
Effect test

example a

[0067]Strawberry (Fragaria spp.) plots were established 6.1 meters long by 0.5 meters wide, with 2 rows per plot arranged in a randomized complete block design with 4 replications each. Treatments were prepared in a standard water volume of 935 l / ha and applied to plots with a backpack sprayer.

[0068]Treatments were:

Check (untreated)

FLU+TFS @ 4 oz / A (Fluopyram @ 73 g / ha plus Trifloxystrobine @ 73 g / ha)

FLU+TFS @ 5 oz / A (Fluopyram @ 92 g / ha plus Trifloxystrobine @ 92 g / ha)

Elevate @ 16 oz / A (Fenhexamid @ 560 g / ha)

[0069]All ripe berries were collected from the plots 15 times (to establish baseline disease rating) and thereafter three times per week (usually 0 to 4 days after each application) and incubated on paper towels in separate plastic storage boxes at 17° C.

[0070]Boxes were rated for the three post harvest diseases that developed by counting the number of infected berries per box. As berries melted from disease they were removed from each box to reduce within box contamination bet...

example b

Green Bean Example

[0072]Green beans plots of the variety “Contender” (Phaseolus vulgaris L.) were established 4.0 meters long by 1.5 meters wide, with 2 rows per plot arranged in a randomized complete block design with 4 replications each under plastic tunnel Treatments were prepared in a standard water volume of 300 l / ha and applied to plots with a backpack sprayer. Three fungicide applications were made according to the predefined program: first application (A) at beginning of flowering, second application (B) at end of flowering, third application (C) 7 days before harvest.

[0073]Treatments were:

1—Untreated check

2—FLU 500 SC @ 0.5 L / ha (fluopyram @ 250 g / ha)

[0074]At harvest, 30 healthy pods per plot were placed into boxes and stored at room temperature. After 8 days of storage, post-harvest disease was assessed by counting the number of pods presenting symptoms of white mold infection (Sclerotinia sclerotiorum).

[0075]Results from the post-harvest assessment presented in table 1 as...

example c

Lettuce Example

[0076]Lettuce plots of the iceberg variety “Cam” (Lactuca sativa L.) were established in field conditions with 3 replicates and full randomization design. Plots consisted in 4 rows of 5 m length planted within 1.0 m intervals following the farmers practice.

[0077]Fungicide treatments were prepared in a standard water volume of 883 l / ha and applied to plots with a backpack sprayer. Three to 5 fungicide applications were made with conventional hand sprayers until the day before harvest.

Application dates: A=x; B=x+13 days; C=x+22 days; D=x+30 days; E=x+36

Treatments were: 1—Untreated check[0078]2—FLU 500 SC @ 0.5 L / ha (fluopyram @ 250 g / ha)—5 applications (ABCDE)[0079]3—FLU 500 SC @ 0.5 L / ha (fluopyram @ 250 g / ha)—3 applications (ABC)[0080]4—Serenade 10 WP @ 5.0 Kg / ha (active substance from Bacillus subtilis@500 g / ha)-5 applications (ABCDE)

[0081]At harvest, all lettuce heads were free of disease. Harvested lettuce heads were wrapped into plastic bags and 3 boxes containing...

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Abstract

The present invention relates to the use of succinate dehydrogenase Inhibitors for extending shelf life and storage stability of fruits and vegetables, to a method for extending shelf life of fruits and vegetables by applying a succinate dehydrogenase inhibitor to the crops prior to the harvest of the fruits or vegetables and to a fruit or vegetable treated with a succinate dehydrogenase Inhibitor.

Description

CROSS REFERENCE TO RELATED APPLICATION[0001]This application is a divisional of U.S. application Ser. No. 12 / 705,058 which was filed Feb. 12, 2010 claims priority to EP 09356008.4 filed Feb. 13, 2009 and U.S. Provisional Application 61 / 258,796 filed Nov. 6, 2009, the contents of which are incorporated herein by reference in their entireties.BACKGROUND[0002]1. Field of the Invention[0003]The present invention relates to the use of succinate dehydrogenase Inhibitors for extending shelf life and storage stability of fruits and vegetables and to a method for extending shelf life of fruits and vegetables by applying a succinate dehydrogenase inhibitor to the crops prior to the harvest of the fruits or vegetables.[0004]2. Description of Related Art[0005]Fresh fruits and vegetables are extremely perishable commodities. Heretofore many techniques have been employed to protect such food products from oxidative degradation, mold attack and moisture penetration and to preserve the freshness, t...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A01N43/56A01P3/00A01P1/00A01N37/50A01N43/40
CPCA01N43/40A01N43/56A01N37/50A01N2300/00A23L3/3526A23L3/3544A23B7/154C12N9/99A01N43/54
Inventor RIECK, HEIKOLACHAISE, HELENELABOURDETTE, GILBERTDAVIES, PETE HOWARDSTEIGER, DOMINIQUEMAEYER, LUK DEMUSSON, IV, GEORGE HAULEYFOUGHT, LORIANNETAFFOREAU, SYLVAIN
Owner BAYER CROPSCIENCE AG
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