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Compositions and methods of treating edible matter and substrates therefor

a technology of applied in the field of compositions and methods of treating edible matter and substrates therefor, can solve the problems of quantitative loss of edible matter such as grains, fruits, vegetables and meat, known problems, and agricultural losses of as much as 30%-40% due to such processes

Inactive Publication Date: 2013-08-08
BEN YEHUDA NIMROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present invention provides methods and compositions for protecting edible matter from decay and reducing losses during storage. The methods involve contacting the edible matter or substrate with performic acid or a composition containing performic acid. The compositions can be made by combining performic acid with other components. The methods and compositions can kill weeds or foliage and prevent their growth. The technical effects of the invention include reducing the detrimental processes of decay, reducing food waste, and protecting edible matter from environmental factors. The methods and compositions can also be used to protect against pathogens and improve food safety.

Problems solved by technology

The qualitative and / or quantitative loss of edible matter such as grains, fruits, vegetables and meat during storage, for example, from undesirable microorganisms, or from the natural processes of the edible matter itself, for instance natural decay processes or unwanted sprouting, is a known problem.
Indeed, agricultural losses of as much as 30%-40% due to such processes are not out of the norm.
Although methods for reducing or preventing such detrimental processes are known, the known methods often add toxic substances, sometimes in large amounts, to the edible matter or to the environment.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

Controlling Silver Scurf

[0124]The effect of compositions comprising performic acid on spore production of the silver scurf causal agent, Helminthosporium solani, on infected potato tubers was investigated. Silver scurf is widely considered to be a major source of quality loss in the fresh potato market. The four treatments for the study were: 1) 30 tubers were hand sprayed once with a 19:1 solution of tap water : performic acid composition (H2O2 7 wt. %, 2 wt. % phosphonic acid, 1 wt. % phosphoric acid, HEDP (etidronic acid) 0.5 wt. %, glycerin 0.5 wt. %, silver 100 ppm, formic acid 3 wt. %, surfactant 0.1 wt. %, remainder distilled water, pH 2.8) (Table 2, treatment “A”); 2) 25 tubers were hand sprayed once with distilled water (Table 2, treatment “C”); 3) 25 tubers were hung in plastic mesh onion bags and fogged with the same formula of performic acid composition approximately once a month from December to March and twice a month from March to June (Table 2, treatment “B”); and 4)...

example 2

Controlling Potato Sprouting

[0128]For part of a sprouting trial, compositions not comprising performic acid were applied to tubers (composition A), with tubers stored in a separate storage locker serving as an additional control. After several months, compositions comprising performic acid (composition B) were applied to the potatoes. The applied compositions were as described in Table 3.

TABLE 3Sprouting CompositionsComposition AComposition BHydrogen peroxide7% 5% to 10%Phosphonic acid3%1% to 5%HEDP (HP stabilizer)1%0.5% to 2%  Silver50 ppm0, 50, 100, 250 or 500 ppmBenzoic Acid00.1%Surfactant00% to 2%Sulfuric Acid0.5% to 2%  Stabilizer (Solvay)about 1%Glycerin0.5% to 5%  Pure Formic Acid01% to 9%D.I. waterqs.qspH regulators (caustic sufficient to raise pHsufficient to raise pHsoda and / or ammonia)pH2.82.8

[0129]A fog was applied at ratios of from 200 cc to 1,000 cc per ton of potatoes with an ultrasonic fogger (compressed air plus liquid) at a holding temperature of 3 to 4° C. at time...

example 3

Citrus Treatment

[0132]The effect of performic acid compositions was studied on citrus fruit. To prevent decay in citrus during storage, generally, people have applied fungicides, such as Imazalil and thiabendazole, during packaging and waxing to treat the citrus fruit. However, as fungicides can be toxic, many countries have instituted limits on the levels of such agents in edible matter. For example, the U.S. limits the level of Imazalil to 10 ppm. There is a need for reducing the levels of potentially toxic substances in citrus and / or replacing such materials with environmentally friendly and safe products.

[0133]Approximately 1000 mandarin oranges were treated shortly after harvest with compositions comprising performic acid, water, or an Imazalil composition, and then stored at 2° C. After 22 days, the number of rotten fruits, and the percent decay were assessed. A second trial was conducted with ten tons of mandarin oranges treated with a performic acid composition or Imazalil a...

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Abstract

There are provided methods of treating edible matter comprising applying a composition comprising performic acid to the edible matter or a substrate therefor. Other embodiments are also disclosed.

Description

RELATED APPLICATIONS[0001]This application is a continuation-in-part of PCT / US2011 / 051663, entitled “COMPOSITIONS AND METHODS OF TREATING EDIBLE MATTER AND SUBSTRATES THEREFOR” and filed Sep. 14, 2011, which claims the benefit of U.S. Provisional Application No. 61 / 382,921, entitled “COMPOSITIONS AND METHODS OF TREATING EDIBLE MATTER AND SUBSTRATES THEREFOR”, filed on Sep. 14, 2010. The contents of the aforementioned PCT and provisional applications are incorporated herein by reference in their entireties.FIELD[0002]The present invention is generally directed to compositions and methods that can be used to, among other things, protect foodstuffs and agricultural products from decay.BACKGROUND[0003]The qualitative and / or quantitative loss of edible matter such as grains, fruits, vegetables and meat during storage, for example, from undesirable microorganisms, or from the natural processes of the edible matter itself, for instance natural decay processes or unwanted sprouting, is a kn...

Claims

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Application Information

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IPC IPC(8): A23L3/3508
CPCA23B4/20A23B4/24A01N37/16A01N37/02A23L3/358A23L3/3508A23L3/3481A23L3/26A23C3/08A23B9/30A23B9/26A23B7/157A23B7/154A23B5/18A23B5/14A01N37/36A01N59/16A01N59/20A01N59/26A01N2300/00A01N59/00Y02A40/90A01N25/22A23L19/105A23L19/12
Inventor BEN YEHUDA, NIMROD
Owner BEN YEHUDA NIMROD
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