Edible, non-morpholine-containing coating formulations

Abstract

Coating compositions and methods for reducing weight loss and increasing shelf life of post-harvested edible and inedible plant matter are disclosed. Specifically, the compositions comprise a hydrocolloid polymer, an edible wax, a fatty acid, an edible alkaline component substantially free of morpholine and / or ammonia, and water, wherein the edible alkaline component allows for the formation of a homogeneous emulsion without any additional emulsifiers, and the methods comprise applying the compositions to the surface of the plant matter, particularly plant matter comprising a natural outer skin, shell, or cuticle.

Description

Technical Field

[0001] This invention relates to compositions and methods for coating edible, medicinal or ornamental plants, which are particularly useful for minimizing post-harvest weight loss and preventing or slowing down post-harvest quality degradation. Background Technology

[0002] Edible coatings have been used for over 800 years to extend the shelf life of food. In the United States, wax coatings have been commercially available since the 1930s, when oranges were coated with molten paraffin. These early coatings were used to further improve the appearance of the waxy, glossy peel. Wax coatings were developed to mimic the natural coatings of fruits and vegetables. These coatings have also been reported to reduce water loss and oxygen diffusion, thus reducing the respiration rate and drying of the coated product and extending its shelf life. However, the reduced respiration gas exchange leads to fermentation, and consequently, the gradual accumulation of ethanol, other volatiles, and bitterness [Sinclair, WB, (1984), The Biochemistry and Physiology of the Lemon, University of California Division of Agriculture and Natural Resources: Oakland, CA]. Other drawbacks of modern wax coatings are their structural instability, often requiring a supporting matrix.

[0003] Commonly used alternative coating compositions are gelling solutions and hydrocolloids. Acceptable surface coatings made from these materials depend on the cross-linking of the hydrocolloid by a gelling inducing agent solution.

[0004] European Patent No. 277448 discloses the formation of an edible coating made of gelatin and polysaccharides, which depends on a crosslinking agent containing calcium ions.

[0005] U.S. Patent Nos. 6,299,915 and 6,068,867, belonging to some inventors of this invention, disclose a hydrocolloidal protective coating for food and other agricultural products, comprising a dried hydrocolloid gel, one or more natural compounds or substantially equivalent compounds separated from the surface of the product, and other optional additives. These coatings enhance the protection of the product, thereby extending its shelf life.

[0006] Although hydrocolloid coatings form a good barrier, reduce the exchange of oxygen and carbon dioxide with the environment, and have good mechanical properties, they are insufficient to reduce the passage of water vapor and therefore cannot reduce transpiration of the coated organs and the resulting continuous weight loss and dry wrinkling.

[0007] Several attempts have been made to develop coating materials for short-term storage that can potentially alter the internal gas composition [HJPark, Trends in Food Science & Technology 10 (1999) 254-260]. For example, U.S. Patent Nos. 7,771,763 and 7,169,423 disclose edible compositions comprising chitosan polymers.

[0008] The composite coating composition is made from a mixture of wax and hydrocolloid, with the aim of utilizing the beneficial properties of each chemical group while compensating for their shortcomings. Generally, wax effectively blocks the diffusion of water vapor and provides a glossy appearance. In turn, hydrocolloids enable the selective penetration of carbon dioxide and oxygen and achieve the mechanical properties required for the coating.

[0009] International patent application publication number WO2013 / 144961, attributed to one of the inventors of this invention, relates to compositions and methods for reducing weight loss and / or protecting the natural luster of edible plant material after harvest, the method comprising applying a composition to the surface of the plant material, the composition comprising an edible wax having a melting temperature below 70°C, a hydrocolloid, a fatty acid, an emulsifier, and water, wherein the edible wax is present in a weight percentage ranging from about 10% to about 25% of the total weight of the composition.

[0010] U.S. Patent Application No. 2004 / 0146617 and U.S. Patent No. 7,222,455 disclose methods for inhibiting cracking, stem browning, and dehydration in vegetables or fruits such as cherries. The methods involve using a wax emulsion made from complex hydrocarbons, one or more emulsifiers, and water. In some embodiments, the wax emulsion comprises about 0.125% to about 25% (by weight) carnauba wax, about 0.1% to about 16% (by weight) oleic acid, about 0.03% to about 6% (by weight) morpholine, and about 53% to about 99.7% (by weight) water.

[0011] Morpholine O(CH2CH2)2NH is an organic compound commonly used as an emulsifier in the waxing and / or coating process of fresh fruits and vegetables. When coating fruits such as apples, citrus fruits, and pineapples, morpholine is often added as a morpholine oleate to certain waxes. Morpholine oleates readily mix with waxes and promote their even spreading and smooth appearance. Morpholine also promotes the dissolution of shellac, one of the waxy components of fruit coatings. Furthermore, morpholine enables the use of wax-containing coating materials in the form of water-based liquids. When the coating material is dried by blowing hot air, the remaining morpholine evaporates, but a small amount remains.

[0012] Besides its important role in coatings for fruits and vegetables, morpholine is widely used as a food additive in the United States, Canada, Australia, and other regions. However, in the European Union, the use of morpholine and other amine-containing emulsifiers is prohibited.

[0013] In food, nitrites primarily form from naturally occurring nitrates. In the presence of excessive nitrites, morpholine can be chemically modified (nitrosated) to form N-nitrosomorpholine (NMOR), a genotoxic carcinogen in rodents. While morpholine itself does not pose a health concern, the main concern is whether NMOR is produced in potentially hazardous amounts after human ingestion. Under the EU Food Additives Regulation (EC Regulation 1333 / 2008), morpholine is prohibited from being used to coat fresh fruit. Therefore, morpholine-treated products are banned from the market and sale in the EU, a well-known fact in countries where its use is permitted. Consequently, these countries have implemented strict protocols to ensure that fruit coated with waxes containing morpholine is not shipped to the EU.

[0014] To date, several morpholine-free water-based wax compositions for food coatings have been developed. Hagenmaier et al. disclosed an edible coating containing amino-substituted morpholine [RD Hagenmaier, RABaker, J. Agric. Food Chem. 1997, 45, 349-352].

[0015] Similar to morpholine, basic ammonia "acts as a cation in aqueous solution but evaporates when the coating dries" [RD Hagenmaier, Proc. Fla. State Hort. Soc. 117; 396-402, 2004]. Therefore, ammonia meets the chemical requirements of the coating composition. However, ammonia evaporates very quickly (boiling point 37°C), especially at the high temperatures (around 95°C) required for the formulation of, for example, carnauba wax microemulsions. Even at room temperature, ammonia evaporates from the coating formulation quickly enough that they must be kept tightly sealed. Ammonia vapor is unpleasant, toxic, and can cause false alarms, for example, of leaks in ammonia-based refrigeration systems in food processing plants.

[0016] Edible coatings have been reported to be effective on a variety of fruits and vegetables. However, little is known about edible coatings on bulbs of plants protected by an outer natural layer or leaf scales, such as garlic and onion. After mature harvest, garlic bulbs are stored under ambient conditions or in cold storage. In either case, the life activities of the living tissues (storage tissues, meristems, and regenerating buds) continue, including respiration and energy consumption during cell division, differentiation, and elongation. Additionally, water is lost through evaporation and transpiration. Certain genotypes are prone to losing their membranes, thus further favoring transpiration, pest infestation, injury, susceptibility to mechanical damage, and, in the case of garlic, even bulb splitting into individual bulblets. Transpiration and respiration from the dried bulb (depletion of reserves) cause significant weight loss. Biochemical processes such as the breakdown of various chemicals and the resulting quality degradation (including the breakdown of chemicals that allow Maillard reactions, such as storage compounds like pectin and starch, into monosaccharides) cause the outer skin to dry out and subsequently be lost. Furthermore, quality deteriorates when bulbs dry out and / or suffer abrasions and disintegration, leading to rejection by wholesalers, retailers, and consumers. In addition, pest infestation causes significant quality reduction, spoilage, and the accumulation of fungal toxins, such as fumonisins secreted by microorganisms like Fusarium proliferatum.

[0017] Geraldine et al. (2008) described minimally processed garlic bulbs coated with a 1% agar-based composition containing 0.2% chitosan and 0.2% acetic acid [RM Geraldine et al., Carbohydrate Polymers 72 (2008) 403–409]. Nussinovitch et al. (1996) described a garlic bulb coating consisting of soaking in a food-grade sodium alginate solution followed by application of calcium chloride dissolved in water [A. Nussinovitch et al., Volume 61, No. 4, 1996 J. Food Sci. 769].

[0018] U.S. Patent No. 3,865,962 discloses a method for coating onion bulbs, which includes soaking in an aqueous alginate solution followed by gelation by aqueous calcium ion treatment.

[0019] It would be advantageous to obtain a composite composition made from a wax-water colloidal mixture that provides superior protection against weight loss and mechanical stability properties and thus reduces mechanical damage, for coating underground bud plants such as garlic and onions.

[0020] In the art, there remains an unmet need for morpholine-free edible coating compositions for extending the shelf life of postharvest plant material, wherein such compositions can be applied to a variety of different plants, including those with natural membranes. Invention Overview

[0022] This invention provides safe, edible coating compositions comprising hydrocolloids, edible waxes, fatty acids, and edible alkaline components. These novel coating compositions can be used to coat plant materials, thereby reducing water loss, weight loss, and quality degradation of the plants after harvest. Furthermore, the compositions reduce mechanical damage and provide a protective layer against pest penetration and infection. This invention is partly based on the unexpected discovery that potentially toxic amine-containing emulsifiers, such as morpholine, can be successfully replaced with edible alkaline components.

[0023] More specifically, the compositions conforming to the present invention have been found to be particularly beneficial when applied to garlic and onions whose bulbs are naturally covered by a membrane made of the oldest leaf sheaths. Surprisingly, the compositions conforming to the principles of the present invention reduced the weight loss of coated asexually propagated garlic bulbs by about 47% compared to uncoated garlic, and by about 40% compared to garlic coated with a similar composition containing morpholine, within about three months. Similarly, within about three months, the weight loss of harvested onion bulbs coated with the compositions of the present invention was reduced by about 23% compared to uncoated onion bulbs of the same variety harvested in series with the coated bulb batches from the same field. The coating compositions of the present invention have also been applied to peppers, eggplants, and tomatoes, showing a significant reduction in weight loss compared to uncoated fruits.

[0024] On one hand, the present invention provides a composition for coating post-harvest plant material, the composition comprising a hydrocolloid polymer, edible wax, fatty acids, water, and an edible alkaline component that is substantially free of morpholine and / or ammonia; wherein the edible alkaline component enables the obtaining of a uniform emulsion without the use of any additional emulsifier. In some embodiments, the composition for coating post-harvest plant material comprises a hydrocolloid polymer, edible wax, fatty acids, water, and an edible alkaline component; characterized in that the edible alkaline component is substantially free of amines.

[0025] In some embodiments, the edible alkaline component is an inorganic alkaline component. In other embodiments, the inorganic alkaline component is an inorganic alkaline salt. In other embodiments, the inorganic alkaline component is an alkali metal salt or an alkaline earth metal salt. In some such embodiments, the edible inorganic alkaline component is selected from sodium hydroxide (NaOH), potassium hydroxide (KOH), sodium carbonate (Na₂CO₃), potassium carbonate (K₂CO₃), sodium bicarbonate (NaHCO₃), potassium bicarbonate (KHCO₃), and any combination thereof. Each possibility represents an independent embodiment of the invention. In some embodiments, the edible alkaline component is present at a weight percentage ranging from about 0.05% to about 2% of the total weight of the wet composition. In other embodiments, the edible alkaline component is present at a weight percentage ranging from about 1% to about 30% of the total weight of the dry composition.

[0026] The hydrocolloid polymer may be selected from gelled hydrocolloids, non-gelled colloids, and combinations thereof. In some embodiments, the hydrocolloid polymer is selected from alginate, agar, agarose, gelatin, low-methoxyl pectin (LMP), chitosan, gellan gum, carrageenan, locust bean gum (LBG), guar gum, and mixtures thereof. Each possibility represents an independent embodiment of the invention. In a particular embodiment, the hydrocolloid polymer is alginate. In another particular embodiment, the hydrocolloid polymer is guar gum. In still other particular embodiments, the hydrocolloid polymer is locust bean gum. In some embodiments, the hydrocolloid polymer is present at a weight percentage ranging from about 0.5% to about 5% of the total weight of the wet composition. In some such embodiments, the hydrocolloid polymer is present at a weight percentage ranging from about 1% or about 2% of the total weight of the wet composition. In some embodiments, the hydrocolloid polymer is present at a weight percentage ranging from about 20% to about 60% of the total weight of the dry composition.

[0027] In some embodiments, the edible wax is selected from beeswax, carnauba wax, candelilla wax, alpha wax, montan wax, rice bran wax, Japanese wax, and mixtures thereof. Each possibility represents an independent embodiment of the invention. In some embodiments, the edible wax has a melting temperature above room temperature but below about 70°C. In other embodiments, the edible wax has a melting temperature between about 40°C and about 70°C. In a particular embodiment, the edible wax is beeswax. In some embodiments, the edible wax is present in a weight percentage ranging from about 5% to about 50% of the total weight of the wet composition. In other embodiments, the edible wax is present in a weight percentage ranging from about 0.1% to about 5% of the total weight of the wet composition. In some embodiments, the edible wax is present in a weight percentage ranging from about 2% to about 35% of the total weight of the dry composition. Each possibility represents an independent embodiment of the invention.

[0028] In some embodiments, the fatty acid is selected from oleic acid, stearic acid, palmitic acid, lauric acid, myristic acid, behenic acid, isostearic acid, and mixtures thereof. Each possibility represents an independent embodiment of the invention. In a particular embodiment, the fatty acid is oleic acid. In some embodiments, the fatty acid is present at a weight percentage ranging from about 0.01% to about 2% of the total weight of the wet composition. In other embodiments, the fatty acid is present at a weight percentage ranging from about 1% to about 40% of the total weight of the dry composition.

[0029] In some embodiments, the composition for coating post-harvest plant material is stable under environmental conditions for at least about one month. In some embodiments, the composition for coating post-harvest plant material is stable under cold storage conditions for at least about one month.

[0030] In some embodiments, the postharvest plant material is selected from edible plant material, plant organs, and / or plant tissues. The terms "plant material," "plant organ," or "plant tissue" are used interchangeably herein. In some embodiments, the edible plant material is selected from fruits and vegetables having one or more outer skin layers. In some embodiments, the edible plant material is selected from fruits and vegetables covered with a protective outer skin. In a particular exemplary embodiment, the edible plant material comprises garlic or onion bulbs. In other particular exemplary embodiments, the edible plant material comprises chili peppers or eggplants. In other particular exemplary embodiments, the edible plant material comprises tomatoes. Each possibility represents an independent embodiment of the invention. In some embodiments, the composition is formulated to provide an artificial coating to postharvest plant material having an outer skin.

[0031] In some embodiments, the composition further comprises a natural compound isolated from the surface of the plant material or a compound substantially equivalent thereto. In some embodiments, the compound is a sterol selected from β-sitosterol, ergosterol, sigmaterol, and mixtures thereof. Each possibility represents an independent embodiment of the invention. In a particular embodiment, the compound is β-sitosterol. In another particular embodiment, the compound is quercetin.

[0032] In some embodiments, the composition further comprises an ethylene retardant, such as, but not limited to, silver salts (e.g., silver nitrate or silver thiosulfate), gibberellins, 2,5-norbornadiene, or trans-cy-dooctene. Each possibility represents an independent embodiment of the invention.

[0033] In some embodiments, the composition further comprises an antigibberellin compound, including but not limited to complexed cationic compounds, compounds having nitrogen-containing heterocycles, structural mimics of 2-ketoglutarate, or acylcyclohexanedione. Specific examples of antigibberellin compounds include 16,17-dihydrogibberellin A5 and its derivatives, ethephon (2-chloroethylphosphonic acid), and other ethylene-releasing compounds.

[0034] In other embodiments, the coating composition comprises about 0.5%-5% (w / w) of a hydrocolloid polymer, about 0.1%-5% (w / w) of an edible wax, about 0.01%-2% (w / w) of a fatty acid, about 0.05%-2% (w / w) of an edible alkaline component, and about 83%-99% of water by weight of the total weight of the wet composition. In other embodiments, the coating composition comprises about 20%-60% (w / w) of a hydrocolloid polymer, about 2%-35% (w / w) of an edible wax, about 1%-40% (w / w) of a fatty acid, about 1%-30% (w / w) of an edible alkaline component, and about 4%-30% of water by weight of the total weight of the dry composition. In a particular embodiment, the hydrocolloid is an alginate. In another particular embodiment, the edible wax is beeswax. In another particular embodiment, the fatty acid is oleic acid. In another particular embodiment, the edible alkaline component is potassium hydroxide.

[0035] In some embodiments, the composition is used in combination with a composition comprising a crosslinking agent and / or a gelation inducing agent. In some such embodiments, the hydrocolloid polymer is a gelled hydrocolloid. According to a particular embodiment, the hydrocolloid polymer is an alginate. In some embodiments, the composition further comprises a crosslinking agent and / or a gelation inducing agent. In other embodiments, the composition for coating post-harvest plant material and the composition comprising a crosslinking agent and / or a gelation inducing agent are present in separate containers. According to some embodiments, a kit is provided that contains the composition for coating post-harvest plant material and the composition comprising a crosslinking agent and / or a gelation inducing agent in separate containers. In some embodiments, the crosslinking agent and / or gelation inducing agent comprises calcium (Ca). ++ ), magnesium (Mg) ++ ), barium (Ba ++ ), Fe ++ ) and / or aluminum (Al +++ ( ) ions. In other embodiments, the crosslinking agent and / or gelation inducing agent comprises calcium or barium ions. Each possibility represents an independent embodiment of the invention.

[0036] On the other hand, the present invention relates to a method for reducing post-harvest weight loss of plant material by providing an artificial skin / coating, the method comprising applying a composition to the surface of the plant material, the composition comprising a hydrocolloid polymer, edible wax, fatty acids, water, and an edible alkaline component that is substantially free of morpholine and / or ammonia; wherein the edible alkaline component allows for the formation of a uniform emulsion without any additional emulsifiers, thereby coating the plant material with the composition.

[0037] In some embodiments, the composition is applied by immersing the plant material in the composition. In other embodiments, the composition is applied by brushing or smearing the composition onto the surface of the plant material. In still other embodiments, the composition is applied by spraying, rinsing, soaking, and / or hanging. Each possibility represents an independent embodiment of the invention.

[0038] In some embodiments, the method further includes the steps of allowing excess composition to drip from the plant material and drying the coating on the plant material. In particular embodiments, the method includes the step of applying another composition comprising a crosslinking agent or a gelation inducing agent to the plant material. In some such embodiments, the hydrocolloid polymer is a gelled hydrocolloid. According to a particular embodiment, the hydrocolloid polymer is an alginate.

[0039] According to some embodiments, the composition is applied to the plant material at a volume of about 0.5 μl to about 500 μl per about 100 g of plant material. According to some embodiments, the volume of the applied composition is about 5 μl to about 25 μl.

[0040] On the other hand, a coating composition is provided comprising a formulation selected from formulations 9-11, 13-21 and 23-24 described in Table 1 and formulations 26, 27 and 32 described in Table 3, and any combination thereof.

[0041] On the other hand, a post-harvest plant material coated with an edible coating is provided, the coating comprising a hydrocolloid polymer, edible wax, fatty acids, and an edible alkaline component substantially free of morpholine and / or ammonia. According to some embodiments, the edible coating further comprises water. According to a particular embodiment, the water is present in the coating at a maximum of about 30% by weight.

[0042] In some embodiments, the hydrocolloid polymer is present in the coating at a weight percentage ranging from about 20% to about 60% of the total weight of the coating. In some embodiments, the edible wax is present in the coating at a weight percentage ranging from about 2% to about 35% of the total weight of the coating. In some embodiments, the fatty acid is present in the coating at a weight percentage ranging from about 1% to about 40% of the total weight of the coating. In some embodiments, the edible alkaline component is present in the coating at a weight percentage ranging from about 1% to about 30% of the total weight of the coating.

[0043] In some embodiments, the coating comprises about 20%-60% (w / w) of a hydrocolloid polymer, about 2%-35% (w / w) of edible wax, about 1%-40% (w / w) of fatty acids, about 1%-30% (w / w) of an edible alkaline component and about 4%-30% of water by weight of the total weight of the coating.

[0044] According to some embodiments, the thickness of the coating is from about 0.1 μm to about 10 μm. According to the currently preferred embodiment, the thickness of the coating is from about 0.5 μm to about 5 μm.

[0045] On the other hand, a breathable coating composition for preventing and / or delaying food spoilage is provided, the composition comprising a hydrocolloid polymer, edible wax, fatty acids, water, and an edible alkaline component that is substantially free of morpholine and / or ammonia, wherein the edible alkaline component enables the obtaining of a uniform emulsion without the use of any additional emulsifiers. In some embodiments, the breathable coating composition comprises a hydrocolloid polymer, edible wax, fatty acids, water, and an edible alkaline component, wherein the edible alkaline component is substantially free of amines.

[0046] Other embodiments of the invention and its full scope will become apparent from the detailed description given below. However, it should be understood that the detailed description and specific embodiments, while indicating preferred embodiments of the invention, are given merely as illustrations, as various changes and modifications within the spirit and scope of the invention will become apparent to those skilled in the art from this detailed description. Brief description of the attached diagram

[0048] Figure 1A This graph depicts the weight loss of fresh garlic bulbs over time during storage. The weight change of untreated garlic bulbs (control group) is compared to the weight change of coated garlic bulbs treated with a composition containing morpholine or ammonia. Uncoated (◆), coated with formulation #1 (▲), coated with formulation #2 (×), coated with formulation #3 (*).

[0049] Figure 1B It shows how to use such Figure 1A The actual garlic bulbs as described in the test. (Top left) – Uncoated, (bottom left) – Coated with formulation #1, (top right) – Coated with formulation #2, (bottom right) – Coated with formulation #3.

[0050] Figure 2 This is a graph depicting the weight changes of garlic bulbs over time during storage. The fresh weight measurements of untreated garlic bulbs over time are compared with those coated with compositions containing different concentrations of beeswax and ammonia, and with or without β-sitosterol. All compositions were applied by smearing onto the outer skin of the garlic bulbs. Uncoated (◆), coated with formulation #2 (■), coated with formulation #4 (▲), coated with formulation #5 (×), coated with formulation #6 (*), coated with formulation #7 (●), coated with formulation #8 (+).

[0051] Figure 3 This is a graph depicting the weight change of garlic bulbs over time during storage. The weight loss of uncoated garlic bulbs (control) is compared with the weight loss of garlic bulbs coated with a composition containing ammonia, NaOH, KOH, or Na2CO3. All coating compositions were adjusted to pH 7.5. Uncoated (◆), coated with formulation #2 (■), coated with formulation #9 (▲), coated with formulation #10 (×), coated with formulation #11 (*).

[0052] Figure 4AThis is a graph depicting the weight loss of garlic bulbs over time during storage. Garlic bulbs without coating are compared to those coated with a composition containing morpholine, ammonia, NaOH, KOH, or Na₂CO₃. Uncoated (◆), coated with formulation #2 (■), coated with formulation #9 (▲), coated with formulation #10 (×), coated with formulation #11 (*), coated with formulation #1 (●).

[0053] Figure 4B As shown Figure 4A Real garlic bulbs treated in the middle. (Top left) – Uncoated, (Top middle) – Coated with formulation #9, (Top right) – Coated with formulation #10, (Bottom left) – Coated with formulation #2, (Bottom right) – Coated with formulation #11.

[0054] Figure 5 This is a graph depicting the weight loss of garlic bulbs over time during storage. The change in fresh weight of uncoated garlic bulbs (control group) is compared to the change in fresh weight of garlic bulbs coated with a composition containing ammonia or KOH and with or without β-sitosterol. Uncoated (◆), coated with formulation #12 (■), also coated with formulation #12 (▲), coated with formulation #13 (×), coated with formulation #14 (*).

[0055] Figure 6 This is a graph depicting the weight loss of garlic bulbs over time during storage. The change in fresh weight of uncoated garlic bulbs is compared with the change in fresh weight of garlic bulbs coated with compositions containing various fatty acids. Uncoated (◆), coated with formulation #10 (■), coated with formulation #15 (▲), coated with formulation #16 (×), coated with formulation #17 (*).

[0056] Figure 7A This graph depicts the weight loss of bulb onions stored at room temperature over time. The change in fresh weight of untreated bulb onions is compared to the change in fresh weight of bulb onions coated with a composition containing ammonia, NaOH, KOH, or Na₂CO₃ and stored at room temperature. Uncoated (◆), coated with formulation #2 (■), coated with formulation #9 (▲), coated with formulation #10 (×), coated with formulation #11 (*).

[0057] Figure 7B As shown Figure 7A Real bulb onions treated in the middle. (Top left) – Uncoated, (Top right) – Coated with formulation #2, (Bottom left) – Coated with formulation #9, (Bottom center) – Coated with formulation #10, (Bottom right) – Coated with formulation #11.

[0058] Figure 8AThis graph depicts the weight loss of bulb onions stored at room temperature over time. The change in fresh weight of uncoated bulb onions (control) is compared to the change in fresh weight of bulb onions coated with compositions containing different amounts of beeswax and with or without β-sitosterol, stored at room temperature. Uncoated (◆), coated with formulation #18 (■), coated with formulation #19 (▲), coated with formulation #20 (×), coated with formulation #21 (*).

[0059] Figure 8B It shows in Figure 8A The actual bulb onion described in the image. (Top left) – coated with formulation #20, (Top right) – coated with formulation #21, (Bottom left) – coated with formulation #18, (Bottom right) – coated with formulation #19.

[0060] Figure 9 This is a graph depicting the weight loss of bulb onions over time. The change in fresh weight of uncoated bulb onions (control) is compared to the change in fresh weight of bulb onions coated with a composition containing KOH or ammonia and with or without β-sitosterol, stored at room temperature. Uncoated (◆), coated with formulation #22 (■), coated with formulation #12 (▲), coated with formulation #13 (×).

[0061] Figure 10A This is a graph depicting the weight loss of bulbous onions over time. The fresh weight loss of uncoated bulbous onions is compared to that of bulbous onions coated with compositions containing various concentrations of beeswax. Freshly harvested cured bulbous onions were coated by immersion in a specified coating composition solution before storage. Uncoated (◆), coated with formulation #21 (■), coated with formulation #23 (▲), coated with formulation #24 (×).

[0062] Figure 10B Is it like this? Figure 10A Images of real bulb onions treated as described. (Left) – Uncoated, (Second from left) – Coated with formulation #21, (Second from right) – Coated with formulation #23, (Right) – Coated with formulation #24.

[0063] Figure 11A This is a graph depicting the weight loss of stored bulbous onions over time. The weight change of uncoated bulbous onions is compared with... Figure 10A The weight changes of bulb onions coated with the same composition containing different amounts of beeswax were compared. Freshly harvested, cured bulb onions were coated by soaking in a coating composition solution before storage. Uncoated (◆), coated with formulation #21 (■), coated with formulation #23 (▲), coated with formulation #24 (×).

[0064] Figure 11B It shows in Figure 11A The images depict real-life processed bulb onions. (Left) – Uncoated, (Second from left) – Coated with formulation #21, (Second from right) – Coated with formulation #23, (Right) – Coated with formulation #24.

[0065] Figure 12A This is a graph depicting the weight loss of stored bulb onions over time. The fresh weight loss of uncoated bulb onions (control) is compared to the fresh weight loss of bulb onions coated with compositions containing different amounts of beeswax. Freshly harvested, cured bulb onions were coated by immersion in a coating composition solution before storage. Uncoated (◆), coated with formulation #21 (■), coated with formulation #24 (▲), coated with formulation #25 (×).

[0066] Figure 12B It shows Figure 12A Real bulb onions. (Left) – Uncoated, (Second from left) – Coated with formulation #21, (Second from right) – Coated with formulation #24, (Right) – Coated with formulation #25.

[0067] Figure 13 This is a graph depicting the weight loss of stored chili peppers over time. The fresh weight loss of uncoated control chili peppers is compared with the fresh weight loss of chili peppers coated with a composition containing KOH. Freshly harvested, cured chili peppers were coated by immersion in a coating composition solution before storage. Uncoated (■) and coated with formulation #26 (▲).

[0068] Figure 14 This is a graph depicting the weight loss of stored chili peppers over time. The fresh weight loss of uncoated control chili peppers is compared with that of chili peppers coated with compositions containing different amounts of beeswax and oleic acid. Before storage, freshly harvested, cured chili peppers were coated by immersing them in a coating composition solution. Uncoated (◆), coated with formulation #27 (▲), coated with formulation #28 (×), and coated with formulation #29 (■).

[0069] Figure 15 This is a graph depicting the weight loss of stored chili peppers over time. The fresh weight loss of uncoated control chili peppers is compared with the fresh weight loss of chili peppers coated with compositions containing different hydrocolloid polymers (LBG or CMC). Freshly harvested, cured chili peppers were coated by immersion in a coating composition solution before storage. Uncoated (◆), coated with formulation #27 (■), and coated with formulation #30 (▲).

[0070] Figure 16This is a graph depicting the weight loss of stored chili peppers over time. The fresh weight loss of uncoated control chili peppers is compared with the fresh weight loss of chili peppers coated with compositions containing various concentrations of different hydrocolloid polymers (LBG or guar gum). Freshly harvested, cured chili peppers were coated by immersion in a coating composition solution before storage. Uncoated (◆), coated with formulation #27 (■), coated with formulation #31 (▲), and coated with formulation #32 (●).

[0071] Figure 17 This is a graph depicting the weight loss of stored eggplants over time. The fresh weight loss of uncoated control eggplants is compared with the fresh weight loss of eggplants coated with a composition containing morpholine or KOH. Before storage, freshly harvested, cured eggplants were coated by immersing them in a coating composition solution. Uncoated (◆), coated with formulation #27 (▲), and coated with formulation #33 (■).

[0072] Figure 18 This is a graph depicting the weight loss of stored eggplants over time. The fresh weight loss of uncoated control eggplants is compared with the fresh weight loss of eggplants coated with compositions containing different hydrocolloid polymers (LBG or CMC). Before storage, freshly harvested cured eggplants were coated by immersing them in a coating composition solution. Uncoated (◆), eggplants coated with formulation #27 (■), eggplants with flower stalks coated with formulation #27 (●), eggplants without flower stalks coated with formulation #27 (○), eggplants coated with formulation #30 (Δ), eggplants with flower stalks coated with formulation #30 (▲), and eggplants without flower stalks coated with formulation #30 (×).

[0073] Figure 19 This is a graph depicting the weight loss of stored eggplants over time. The fresh weight loss of uncoated control eggplants is compared with the fresh weight loss of eggplants coated with compositions containing various concentrations of different hydrocolloid polymers (LBG or guar gum). Before storage, freshly harvested, cured eggplants were coated by immersing them in a coating composition solution. Uncoated (◆), coated with formulation #27 (●), coated with formulation #31 (▲), and coated with formulation #32 (■).

[0074] Figure 20 This is a graph depicting the weight loss of stored tomatoes over time. The fresh weight loss of uncoated tomatoes (▲) is compared with the fresh weight loss of tomatoes coated with formulation #27 (■). Invention Details

[0076] This invention covers edible hydrocolloid-wax-based compositions for coating plant material, comprising edible alkaline components that are substantially free of morpholine and / or ammonia, eliminating the need for and / or making the use of any additional emulsifiers redundant. The coating compositions of this invention maintain quality and reduce weight loss by reducing post-harvest water loss or dry matter loss due to respiration and / or improving the composition of the internal atmosphere of the plant material, thereby extending the shelf life of plant material coated with the compositions. According to some embodiments, the coating compositions are suitable for providing a breathable coating to prevent and / or delay food spoilage.

[0077] Therefore, according to one aspect, a composition for coating postharvest plant material is provided, the composition comprising a hydrocolloid polymer, edible wax, fatty acids, water, and an edible alkaline component substantially free of morpholine and / or ammonia. In some embodiments, the composition is referred to as a wet composition. According to another aspect, postharvest plant material coated with an edible coating is provided, the edible coating comprising a hydrocolloid polymer, edible wax, fatty acids, and an edible alkaline component substantially free of morpholine and / or ammonia. According to some embodiments, the edible coating further comprises water. According to a particular embodiment, the water is present in the coating at a maximum of about 30% by weight. In some embodiments, the edible coating is referred to as a dry composition.

[0078] When used herein, the term "wet composition" refers to a coating composition applied before or after the post-harvest material but prior to the drying of the coating composition. When used herein, the term "dry composition" refers to a coating composition applied after the post-harvest material has dried.

[0079] It has now been found that completely eliminating morpholine from the coating composition and replacing it with an edible alkaline component allows for the elimination of any safety concerns regarding the use of emulsifiers containing amines, while simultaneously enhancing the coating composition's ability to reduce weight and quality loss during storage. Therefore, the coating composition of the present invention overcomes the disadvantages of known compositions by using a hydrocolloid-high wax coating that reduces weight and quality loss without adding potentially harmful carcinogens to otherwise edible plant matter.

[0080] For safety reasons, basic compounds containing amines, such as morpholine, are not approved for human consumption in the European Union. Therefore, in some embodiments, the edible basic component is substantially free of morpholine and / or ammonia, and in some embodiments, the edible basic component is substantially free of amines.

[0081] When used herein, the term "amine" refers to a compound containing a basic nitrogen atom with a lone pair of electrons. Amines can be organic or inorganic compounds and include primary amines, secondary amines, tertiary amines, and cyclic amines. According to some embodiments, amines include morpholine and / or ammonia.

[0082] The term "substantially morpholine-free" in some embodiments means that the edible alkaline component contains less than 0.05% (w / w) of morpholine, less than 0.04% (w / w), less than 0.02% (w / w), or less than 0.01% (w / w) of morpholine by weight of the total wet composition. Each possibility represents an independent embodiment of the invention. In other embodiments, the term "substantially morpholine-free" means that the edible alkaline component contains less than 1% (w / w) of morpholine, less than 0.5% (w / w), less than 0.1% (w / w), less than 0.05% (w / w), or less than 0.01% (w / w) of morpholine by weight of the total dry composition. Each possibility represents an independent embodiment of the invention. In some embodiments, the edible alkaline component is morpholine-free. In another embodiment, the term means that the edible alkaline component is free of detectable amounts of morpholine.

[0083] The term "substantially ammonia-free" in some embodiments means that the edible alkaline component contains less than 0.05% (w / w) of ammonia, less than 0.04% (w / w), less than 0.02% (w / w), or less than 0.01% (w / w) of ammonia by weight of the total wet composition. Each possibility represents an independent embodiment of the invention. In other embodiments, the term "substantially ammonia-free" means that the edible alkaline component contains less than 1% (w / w) of ammonia, less than 0.5% (w / w), less than 0.1% (w / w), less than 0.05% (w / w), or less than 0.01% (w / w) of ammonia by weight of the total dry composition. Each possibility represents an independent embodiment of the invention. In some embodiments, the edible alkaline component is ammonia-free. In another embodiment, the term means that the edible alkaline component contains no detectable amount of ammonia.

[0084] The term "substantially amine-free" in some embodiments means that the edible alkaline component contains less than 0.05% (w / w) of amine, less than 0.04% (w / w), less than 0.02% (w / w), or less than 0.01% (w / w) of amine by weight of the total wet composition. Each possibility represents an independent embodiment of the invention. In other embodiments, the term "substantially amine-free" means that the edible alkaline component contains less than 1% (w / w) of amine, less than 0.5% (w / w), less than 0.1% (w / w), less than 0.05% (w / w), or less than 0.01% (w / w) of amine by weight of the total dry composition. Each possibility represents an independent embodiment of the invention. In some embodiments, the edible alkaline component is amine-free. In another embodiment, the term means that the edible alkaline component is free of detectable amounts of amine.

[0085] In some embodiments, the composition is substantially free of morpholine. In these embodiments, the term "substantially morpholine-free composition" refers to a coating composition containing less than 0.05% (w / w) of morpholine, less than 0.04% (w / w), less than 0.02% (w / w), or less than 0.01% (w / w) of morpholine by weight of the total wet composition. Each possibility represents an independent embodiment of the invention. In other embodiments, the term "substantially morpholine-free composition" refers to a coating composition containing less than 1% (w / w) of morpholine, less than 0.5% (w / w), less than 0.1% (w / w), less than 0.05% (w / w), or less than 0.01% (w / w) of morpholine by weight of the total dry composition. Each possibility represents an independent embodiment of the invention. In other embodiments, the coating composition contains less than about 5 ppm of morpholine. In other embodiments, the coating composition contains less than about 2 ppm of morpholine. In other embodiments, the coating composition contains less than about 1 ppm of morpholine. In some embodiments, the coating composition is morpholine-free. In another embodiment, the term refers to a coating composition that does not contain detectable amounts of morpholine.

[0086] In other embodiments, the composition is substantially ammonia-free. In these embodiments, the term "substantially ammonia-free composition" refers to a coating composition containing less than 0.05% (w / w) of ammonia, less than 0.04% (w / w), less than 0.02% (w / w), or less than 0.01% (w / w) of ammonia by weight of the total wet composition. Each possibility represents an independent embodiment of the invention. In other embodiments, the term "substantially ammonia-free composition" refers to a coating composition containing less than 1% (w / w) of ammonia, less than 0.5% (w / w), less than 0.1% (w / w), less than 0.05% (w / w) of ammonia, or less than 0.01% (w / w) of ammonia by weight of the total dry composition. Each possibility represents an independent embodiment of the invention. In some embodiments, the coating composition is ammonia-free. In another embodiment, the term refers to a coating composition that does not contain detectable amounts of ammonia.

[0087] In other embodiments, the composition is substantially amine-free. In these embodiments, the term "substantially amine-free composition" refers to a coating composition containing less than 0.05% (w / w) of amine, less than 0.04% (w / w), less than 0.02% (w / w), or less than 0.01% (w / w) of amine by weight of the total wet composition. Each possibility represents an independent embodiment of the invention. In other embodiments, the term "substantially amine-free composition" refers to a coating composition containing less than 1% (w / w) of amine, less than 0.5% (w / w), less than 0.1% (w / w), less than 0.05% (w / w), or less than 0.01% (w / w) of amine by weight of the total dry composition. Each possibility represents an independent embodiment of the invention. In some embodiments, the coating composition is amine-free. In another embodiment, the term refers to a coating composition that does not contain detectable amounts of amine.

[0088] According to a preferred embodiment, the edible alkaline component allows for the formation of a homogeneous emulsion without the need for any additional emulsifiers. When used herein, the term "emulsion" refers to a stable mixture of two or more immiscible components that remain in suspension. The mixture may be stabilized in the presence of an emulsifier or surfactant. According to some embodiments, the compositions of the present invention are substantially free of any additional emulsifiers other than the edible alkaline component.

[0089] When used herein, the term "composition substantially free of any additional emulsifier" in some embodiments refers to a coating composition containing less than 0.05% (w / w) of additional emulsifier, less than 0.04% (w / w), less than 0.02% (w / w), or less than 0.01% (w / w) of additional emulsifier by weight of the total wet composition. Each possibility represents an independent embodiment of the invention. In other embodiments, the term "composition substantially free of any additional emulsifier" refers to a coating composition containing less than 1% (w / w) of additional emulsifier, less than 0.5% (w / w), less than 0.1% (w / w), less than 0.05% (w / w), or less than 0.01% (w / w) of additional emulsifier by weight of the total dry composition. Each possibility represents an independent embodiment of the invention. In some embodiments, the coating composition is free of additional emulsifier.

[0090] According to some embodiments, the coating composition of the present invention is stable under environmental conditions for at least one month. According to other embodiments, the coating composition is stable for at least 2, 3, 4, 5, or even 6 months. Each possibility represents an independent embodiment of the invention. According to some embodiments, the coating composition is stable under environmental conditions for more than 6 months.

[0091] According to some embodiments, the coating composition is stable for at least one month under cold storage conditions, for example, at a temperature of about 0-5°C. According to other embodiments, the coating composition is stable for at least 2, 3, 4, 5, or even 6 months. Each possibility represents an independent embodiment of the invention. According to some embodiments, the coating composition is stable for more than 6 months under cold storage conditions.

[0092] When used herein, the term "edible alkaline component" refers to any alkaline material having a pKa and / or pH above about 7 and being safe for human consumption.

[0093] In a currently preferred embodiment, the edible alkaline component is an inorganic alkaline component. In some embodiments, the edible alkaline component is an alkaline salt. In some embodiments, the edible inorganic alkaline component is an alkali metal salt or an alkaline earth metal salt. According to some embodiments, the alkali metal salt comprises a cation selected from sodium and potassium. According to some embodiments, the alkaline earth metal salt comprises a cation selected from magnesium, calcium, or barium. According to some embodiments, the edible inorganic alkaline component comprises anions selected from hydroxide, carbonate, or bicarbonate. Non-limiting examples of edible inorganic alkaline components include sodium hydroxide, potassium hydroxide, magnesium hydroxide, calcium hydroxide, barium hydroxide, sodium carbonate, potassium carbonate, magnesium carbonate, calcium carbonate, barium carbonate, sodium bicarbonate, potassium bicarbonate, magnesium bicarbonate, calcium bicarbonate, barium bicarbonate, or combinations thereof. According to a currently preferred embodiment, the edible inorganic alkaline component is selected from sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate, or combinations thereof.

[0094] In some embodiments, the edible alkaline component is present at a weight percentage ranging from about 0.05% to about 2% of the total weight of the wet composition. In some embodiments, the edible alkaline component is present at 1% by weight. In some embodiments, the edible alkaline component is present at 2% by weight. In some embodiments, the edible alkaline component is present at 0.05% or higher by weight. In some embodiments, the edible alkaline component is present at 1% or higher by weight. In some embodiments, the edible alkaline component is present at 2% or lower by weight. Each possibility represents an independent embodiment of the invention.

[0095] It should be understood that when the coating composition is applied to the plant material in solution form, the solution adhering to the plant material is dried later, i.e., it loses at least a portion of its water content. Therefore, in some embodiments, the edible alkaline component is present at a weight percentage ranging from about 1% to about 30% of the total weight of the dry composition. In some embodiments, the edible alkaline component is present at a weight percentage of 1% or higher of the dry composition. In some embodiments, the edible alkaline component is present at a weight percentage ranging from 30% or lower of the dry composition. In some embodiments, the edible alkaline component is present at a weight percentage ranging from about 1% to about 30% of the total weight of the edible coating.

[0096] When used herein, the term "hydrocolloid" refers to a water-soluble polymer of biological, such as plant, animal, microorganism, fossil, or non-biological, synthetic origin, which typically contains many hydroxyl groups and is capable of increasing the viscosity of the coating.

[0097] In some embodiments, the hydrocolloid is a gelled hydrocolloid. In some such embodiments, the hydrocolloid is selected from alginate, agar, agarose, gelatin, low-methoxyl pectin (LMP), chitosan, gellan gum, carrageenan, cellulose, carboxymethyl cellulose, arabinoyl xylan, guar gum, β-glucan, pectin, starch, gum arabic, gum tragacanth, tamarind gum, coumarin gum, cinnamon gum, tara gum, and mixtures thereof. Each possibility represents an independent embodiment of the invention. In a particular embodiment, the hydrocolloid is an alginate. In other embodiments, the hydrocolloid is a non-gelled hydrocolloid. In some such embodiments, the hydrocolloid is selected from locust bean gum (LBG), guar gum, xanthan gum, λ-carrageenan, and mixtures thereof. Each possibility represents an independent embodiment of the invention. In a particular embodiment, the hydrocolloid is guar gum. In another particular embodiment, the hydrocolloid is locust bean gum.

[0098] In some embodiments, the hydrocolloid is present at a weight percentage ranging from about 0.5% to about 5% of the total weight of the wet composition. In some embodiments, the hydrocolloid is present at a weight percentage of 0.5% or higher. In some embodiments, the hydrocolloid is present at a weight percentage of 5% or lower.

[0099] In some embodiments, the hydrocolloid is present at a weight percentage ranging from about 20% to about 60% of the total weight of the dry composition. In some embodiments, the hydrocolloid is present at a weight percentage of 20% or higher of the total weight of the dry composition. In some embodiments, the hydrocolloid is present at a weight percentage of 60% or lower of the total weight of the dry composition. Each possibility represents an independent embodiment of the invention. In some embodiments, the hydrocolloid is present at a weight percentage ranging from about 20% to about 60% of the total weight of the edible coating.

[0100] According to certain embodiments, the coating composition comprises a gelled hydrocolloid and an alkali metal salt. According to other embodiments, the coating composition comprises a non-gelled hydrocolloid and an alkali metal salt or an alkaline earth metal salt.

[0101] When used herein, the term "edible wax" refers to both synthetic waxes suitable for human consumption, such as food-grade petroleum products, and natural waxes derived from plants, insects (bees, etc.), or animals. Non-limiting examples of plant waxes include candelilla wax, Japanese wax, soybean wax, castor wax, myrica wax, and mixtures thereof. Each possibility represents an independent embodiment of the invention. Preferably, the edible wax is selected from animal or insect waxes, such as beeswax. The edible wax may also be selected from mineral waxes, such as, but not limited to, montan wax, or from petroleum waxes, such as, but not limited to, microcrystalline wax and paraffin wax. Preferably, the edible wax is selected from waxes having a melting temperature below 70°C, such as, but not limited to, beeswax having a melting temperature between 62-64°C.

[0102] In some embodiments, the edible wax is selected from beeswax, carnauba wax, candelilla wax, alpha wax, montan wax, rice bran wax, Japanese wax, and mixtures thereof. In a particular embodiment, the edible wax is beeswax. In some embodiments, the edible wax has a melting temperature of about 70°C or lower. In some embodiments, the edible wax is present at a weight percentage ranging from about 0.1% to about 5% of the total weight of the wet composition. In some embodiments, the edible wax is present at a weight percentage of 0.1% or higher. In some embodiments, the edible wax is present at a weight percentage of 5% or lower. In some embodiments, the edible wax is present at a weight percentage of 0.2%, 0.5%, 1%, 1.3%, 2%, or 5%. Each possibility represents an independent embodiment of the invention.

[0103] In some embodiments, the edible wax is present at a weight percentage ranging from about 2% to about 35% of the total weight of the dry composition. In some embodiments, the edible wax is present at a weight percentage ranging from 2% to about 35% of the total weight of the dry composition. In some embodiments, the edible wax is present at a weight percentage ranging from 35% to about 35% of the total weight of the dry composition. Each possibility represents an independent embodiment of the invention. In some embodiments, the edible wax is present at a weight percentage ranging from about 2% to about 35% of the total weight of the edible coating.

[0104] In some embodiments, the fatty acid is selected from oleic acid, stearic acid, palmitic acid, lauric acid, myristic acid, behenic acid, isostearic acid, and mixtures thereof. In a particular embodiment, the fatty acid is oleic acid. In another embodiment, the fatty acid is a mixture of oleic acid and stearic acid. In a particular embodiment, the fatty acid is 50% by weight of oleic acid and 50% by weight of stearic acid. Each possibility represents an independent embodiment of the invention.

[0105] In some embodiments, the composition further comprises a natural compound isolated from the surface of the plant material or a compound substantially equivalent thereto. In some embodiments, the addition of the natural compound to the composition causes a coating to adhere to the coated plant material. In other embodiments, the addition of the natural compound allows the natural color of the coated goods to be retained. In some embodiments, the compound is a sterol. In some embodiments, the sterol is selected from β-sitosterol, ergosterol, stigmasterol, and mixtures thereof. In a particular embodiment, the compound is β-sitosterol. In some embodiments, the compound is quercetin. In some such embodiments, the addition of quercetin allows the natural color of the coated bulb onion to be retained after application of the coating composition. Each possibility represents an independent embodiment of the invention.

[0106] In some embodiments, the composition further comprises a crosslinking agent and / or a gelation inducing agent capable of causing the composition to gel, such as barium ions, potassium ions, calcium ions, magnesium ions, ferrous ions, or aluminum ions. Each possibility represents an independent embodiment of the invention.

[0107] In some embodiments, the coating composition described above is used in combination with a composition comprising a crosslinking agent and / or a gelation inducing agent capable of causing the coating composition to gel, such as barium, potassium, calcium, magnesium, ferrous, or aluminum ions. Each possibility represents an independent embodiment of the invention. In some such embodiments, the coating composition comprises a gelled hydrocolloid. According to some embodiments, the coating composition and the composition comprising the crosslinking agent and / or gelation inducing agent are held in separate containers before the coating composition is applied to the plant material. Therefore, in some embodiments, a kit is provided comprising a coating composition conforming to the principles of the invention and the composition comprising the crosslinking agent and / or gelation inducing agent as separate components.

[0108] In plants, polyamines play important roles in many physiological processes. Treatment with exogenous polyamines has been reported to improve fruit firmness in apples, strawberries, tomatoes, lemons, peaches, and plums. Other beneficial effects of exogenous polyamines have been reported for both climacteric and nonclimacteric fruits, such as delayed color change, reduced susceptibility to mechanical damage and chilling injury, and increased shelf life. Therefore, the incorporation of polyamines into coating formulations has the potential to control the quality properties of harvested fruits and increase their shelf life (Not Sci Biol, 2013, 5(2):212-219).

[0109] In some embodiments, the composition further comprises an agent capable of slowing the maturation of plant organs, such as, but not limited to, aminoethoxyvinylglycine (AVG) or 1-methylcyclopropene (1-MCP). In other embodiments, the coating composition compound further comprises ethylene inhibitors known in the art, such as, but not limited to, silver nitrate, silver and other silver salts used in the form of thiosulfate, and gibberellins, 2,5-norbornadiene, or trans-cy-dooctene. Each possibility represents an independent embodiment of the invention.

[0110] In some embodiments, the composition further comprises an ethylene-releasing agent for regulating the ripening process of the fruit (with or without temperature control). Non-limiting examples of ethylene-releasing agents include calcium carbide, ethanol, methanol, ethylene glycol, ethephon, glyoxime diglyaldehyde, ethylene silicon, 2-chloroethyl-methylbis(phenylmethoxy)-silane, and 1-aminocyclopropane-1-carboxylic acid.

[0111] In some embodiments, the composition further comprises an agent capable of slowing the growth and elongation of plant organs and allowing for enhanced maturation, such as, but not limited to, antigibberellin compounds. Antigibberellin compounds may include, but are not limited to, complexing cationic compounds, compounds having nitrogen-containing heterocycles, structural mimics of 2-ketoglutarate, or acylcyclohexanediones, or 16,17-dihydro-GA5 and its derivatives. Non-limiting examples of complexing cationic compounds include chlormequat chloride, chlormequat chloride, tributylchlorobenzyl, and AMO-1618, which block cyclases such as cobazin and endo-kaurene synthase involved in early steps of GA metabolism. Non-limiting examples of compounds having nitrogen-containing heterocycles include pyrimidinol, furazolidone, tetracyclazole, paclobutrazol, uniconazole-P, and anti-dampness. These blockers block cytochrome P450-dependent monooxygenases, thereby inhibiting the oxidation of endo-kaurene to endo-kaurene acid. Structural mimics of 2-ketoglutarate are co-substrate for dioxygenases that catalyze the final step in GA formation. Acylcyclohexanediones, such as cyclohexanoic acid-Ca and anti-opyrosine and butyrylhydrazide, block, in particular, 3β-hydroxylation, thereby inhibiting the formation of highly active GA from inactive precursors. 16,17-dihydro-GA5 and related structures are most likely to function by mimicking GA precursor substrates of the same dioxygenases. Therefore, the agents that can slow down the growth and elongation of plant organs can be selected from 2-chloroethyltrimethylammonium chloride (CCC), 2,4-dichlorobenzyl-tributylphosphonium chloride (Phosphon-D), allyltrimethylammonium bromide (AMAB), methyl chloride of 2-isopropyl-4-dimethylamino-5-methylphenyl-1-piperidin-carboxylic acid (AMO-1618), (2S,3S)-1-(4-chlorophenyl)-4,4-dimethyl-2-(1,2,4-triazol-1-yl)pent-3-ol (paclobutrazol), etc.

[0112] In some embodiments, the edible coating composition further comprises a scavenger. As used herein, the term "scavenger" refers to a chemical substance added to a mixture to remove or deactivate impurities and unwanted reaction products such as oxygen and oxygen free radicals (OFRs). According to some embodiments, the scavenger is an oxygen and OFR scavenger.

[0113] The coating composition of the present invention may optionally contain other substances selected from defoamers such as polydimethylsiloxane; preservatives such as sorbic acid and its salts, benzoic acid and its salts, calcium propionate, sodium nitrite, sulfites such as sulfur dioxide, sodium bisulfate, or potassium bisulfite; adhesives such as gelatin and aralia elata gum and polycationic compounds such as chitosan; plasticizers such as glycerol, acetylated glycerol monoester, and polyethylene glycol; and surface tension reducing agents. Each possibility represents an independent embodiment of the invention. Exemplary other substances include polydimethylsiloxane (PDMS), sodium bisulfite, sodium benzoate, sodium propionate, calcium propionate, benzoic acid, potassium sorbate, polyethylene glycol, glycerol, propylene glycol, sorbitol, mannitol, and Each possibility represents an independent implementation of the invention.

[0114] According to the principles of the present invention, the inclusion of other substances in the coating composition is to obtain a wax-aqueous colloidal coating composition having desired properties, such as, but not limited to, desired viscosity, plasticity and elasticity, hydrophobicity, permeability, smoothness, gloss, strength and shear resistance, pH, etc. For example, the additives can provide other characteristics, functions, or properties to the coating composition of the present invention, such as, but not limited to, disinfecting properties.

[0115] As explained above, the compositions of the present invention extend the shelf life of plant material coated with the compositions by maintaining quality and reducing weight loss. According to some embodiments, the coating compositions of the present invention provide an extension of the shelf life of edible plant material by improving the internal atmosphere, reducing weight loss and endogenous metabolic and developmental processes during storage, and minimizing quality degradation and spoilage. According to some embodiments, under the same storage conditions, the coating compositions of the present invention extend the shelf life of the edible plant material by several days to several weeks compared to the shelf life of uncoated edible plant material of the same variety from the same field. According to some embodiments, the shelf life of edible plant material coated with the coating compositions of the present invention is at least 20%, at least 25%, at least 30%, at least 35%, or at least 40% higher than the shelf life of uncoated plant material under the same storage conditions. According to some embodiments, the shelf life of edible plant material coated with the coating compositions of the present invention is doubled compared to the shelf life of uncoated plant material under the same storage conditions. According to certain embodiments, under the same storage conditions, the coating composition of the present invention extends the shelf life of inedible plant materials, including medicinal or ornamental plants, by several days to several weeks compared to the shelf life of uncoated plant materials of the same variety from the same field.

[0116] In some embodiments, the plant material is edible plant material. In some such embodiments, the edible plant material includes fruits or vegetables, including but not limited to: storage roots such as sweet potatoes; leafy vegetables such as lettuce; tubers such as potatoes or cabbage; initial flowers and buds such as cauliflower or broccoli; inflorescence buds such as artichokes; immature fruits such as eggplants and cucumbers; mature fruits such as tomatoes; and seeds (for food and for propagation) such as beans or peas. According to some embodiments, the plant material has a natural epidermal layer, also referred to herein as a shell / skin / capsule. The term "fruits and vegetables having a natural shell / skin / capsule" means any fruit or vegetable that develops an external protective tissue during its normal growth, maturation, and / or ripening. The external plant tissue is typically coated with some natural coating, such as a cuticle covering leaves, bark covering tree trunks, a soft outer skin covering fruits like peaches, dates, apricots, and plums, or a thick pericarp covering fruits like oranges, watermelons, and bananas, a dry membrane covering onions and garlic, or a hard, dry shell covering nuts and certain legumes, including peanuts. In some embodiments, the compositions of the present invention are particularly useful for plant materials whose coating comprises scale leaves. Non-limiting examples of fruits and vegetables with scale leaves include edible or ornamental bulbs, especially those of onions, scallions, garlic, and ornamental plants.

[0117] In some embodiments, the edible plant material is selected from, but not limited to, garlic, onion, scallion, tomato, chili pepper, eggplant, potato, carrot, sweet potato, broccoli, cauliflower, cabbage, zucchini, parsley, celery, leek, radish, parsley, artichoke, ginseng, lettuce, apple, strawberry, grape, blueberry, mango, papaya, kiwi, cantaloupe, honeydew melon, watermelon, pineapple, and any other fruit or vegetable. In a particular embodiment, the edible plant material is garlic. In a particular embodiment, the edible plant material is onion. In a particular embodiment, the edible plant material is chili pepper. In some embodiments, the chili pepper is selected from bell peppers, sweet peppers, chili peppers, and red peppers. The chili pepper can include all stages of fruit development regardless of size and shape, such as green (immature) and red (mature) and all other ripening stages in between (e.g., inflection point / breakout point; pink and deeper colors). The chili peppers may also include peppers of various colors (red, yellow, orange, green, khaki, chocolate / brown, vanilla / white, and purple), shapes and sizes, spiciness, sweetness, capsaicin or trifoliate content, or dry matter content, regardless of size and shape. In a particular embodiment, the edible plant material is eggplant. The eggplant may have different sizes and colors (e.g., different eggplant varieties may range from indigo to white, including deep purple and forest green). In a particular embodiment, the edible plant material is onion, including grizzled onion (Griselle). In a particular embodiment, the edible plant material is potato. In other embodiments, the plant material is a bulbous underground plant, including but not limited to tulips, irises, lilies, or daffodils. Other underground plant species important as medicinal and aromatic plants include anemones, saffron, autumn crocus, cyclamen, dodder, fritillaria, snowdrop, iris, snowflake, grape hyacinth, daffodils, tiger's eye evergreen, red jasmine, white star alocasia, and jujube.

[0118] In some embodiments, the composition is configured to provide an artificial coating to the post-harvest plant material. In some embodiments, the post-harvest plant material has scales (e.g., bulb onions, scallions). As used herein, the term "artificial coating" refers to a coating of plant material applied by applying the coating composition to the plant material.

[0119] In a preferred embodiment, the coating composition is edible.

[0120] In some embodiments, the coating composition comprises about 1%-5% (w / w) of hydrocolloid, about 0.1%-5% (w / w) of edible wax, about 0.01%-2% (w / w) of fatty acid, about 0.05%-2% (w / w) of edible alkaline component and about 83%-99% of water by weight of the total weight of the wet coating composition.

[0121] In some embodiments, the coating composition comprises about 0.25%-1.25% (w / w) of hydrocolloid, about 0.05%-50% (w / w) of edible wax, about 0.01%-2% (w / w) of fatty acid, about 0.05%-2% (w / w) of edible alkaline component and about 50%-99% of water by weight of the total weight of the wet coating composition.

[0122] In some embodiments, the coating composition comprises about 20%-60% (w / w) of hydrocolloid, about 2%-35% (w / w) of edible wax, about 1%-40% (w / w) of fatty acids, about 1%-30% (w / w) of edible alkaline components, and about 4%-30% of water by weight of the total weight of the dry coating composition. In some embodiments, the edible coating comprises about 20%-60% (w / w) of hydrocolloid, about 2%-35% (w / w) of edible wax, about 1%-40% (w / w) of fatty acids, about 1%-30% (w / w) of edible alkaline components, and about 4%-30% of water by weight of the total weight of the edible coating.

[0123] In some embodiments, the coating composition comprises about 1%-5% (w / w) of hydrocolloid, about 0.1%-5% (w / w) of edible wax, about 0.01%-2% (w / w) of fatty acids, about 0.05%-2% (w / w) of edible alkaline components, up to about 0.2% (w / w) of sterols, and about 83%-99% of water by weight of the total weight of the wet coating composition.

[0124] In some such embodiments, the hydrocolloid is alginate. In some such embodiments, the edible wax is beeswax. In some such embodiments, the fatty acid is oleic acid. In some such embodiments, the edible alkaline component is potassium hydroxide. In some such embodiments, the edible alkaline component is sodium hydroxide. In some such embodiments, the edible alkaline component is sodium carbonate. In some such embodiments, the sterol is sitosterol. Each possibility represents an independent embodiment of the invention.

[0125] In some such embodiments, the hydrocolloid is locust bean gum. In some such embodiments, the hydrocolloid is guar gum. In some such embodiments, the edible wax is beeswax. In some such embodiments, the fatty acid is oleic acid. In some such embodiments, the edible alkaline component is potassium hydroxide. Each possibility represents an independent embodiment of the invention.

[0126] In some embodiments, a coating composition comprising about 1%-5% (w / w) of hydrocolloid, about 0.1%-5% (w / w) of edible wax, about 0.01%-2% (w / w) of fatty acid, about 0.05%-2% (w / w) of edible alkaline component, and about 83%-99% of water by weight of the total weight of the wet coating composition is applied to onions. In other embodiments, a coating composition comprising about 1%-5% (w / w) of hydrocolloid, about 0.1%-5% (w / w) of edible wax, about 0.01%-2% (w / w) of fatty acid, about 0.05%-2% (w / w) of edible alkaline component, and about 83%-99% of water by weight of the total weight of the wet coating composition is applied to garlic.

[0127] In some embodiments, a coating composition comprising about 0.25%-1.25% (w / w) of hydrocolloid, about 0.05%-50% (w / w) of edible wax, about 0.01%-2% (w / w) of fatty acid, about 0.05%-2% (w / w) of edible alkaline component, and about 50%-99% of water by weight of the total weight of the wet coating composition is applied to chili peppers. In other embodiments, a coating composition comprising about 0.25%-1.25% (w / w) of hydrocolloid, about 0.5%-50% (w / w) of edible wax, about 0.01%-2% (w / w) of fatty acid, about 0.05%-2% (w / w) of edible alkaline component, and about 50%-99% of water by weight of the total weight of the wet coating composition is applied to eggplants.

[0128] In some embodiments, the coating composition comprises about 1%-5% (w / w) alginate, about 0.1%-5% (w / w) beeswax, about 0.01%-2% (w / w) oleic acid, about 0.05%-2% (w / w) sodium hydroxide, and about 83%-99% water by weight of the total weight of the wet coating composition. In other embodiments, the coating composition comprises about 1%-5% (w / w) alginate, about 0.1%-5% (w / w) beeswax, about 0.01%-2% (w / w) oleic acid, about 0.05%-2% (w / w) sodium hydroxide, and about 83%-99% water by weight of the total weight of the wet coating composition. In a particular embodiment, the coating composition comprises about 2% (w / w) alginate, about 0.2% (w / w) beeswax, about 1.8% (w / w) oleic acid, about 0.12% (w / w) sodium hydroxide, about 0.2% sitosterol and about 96% water by weight of the total weight of the wet coating composition.

[0129] In a particular embodiment, the coating composition comprises about 0.5% (w / w) of locust bean gum, about 15% (w / w) of beeswax, about 1.8% (w / w) of oleic acid, about 0.5% (w / w) of sodium hydroxide, and about 82% of water by weight of the total weight of the wet coating composition. In a particular embodiment, the coating composition comprises about 0.5% (w / w) of locust bean gum, about 15% (w / w) of beeswax, about 1.8% (w / w) of oleic acid, about 0.54% (w / w) of sodium hydroxide, and about 82% of water by weight of the total weight of the wet coating composition. In a particular embodiment, the coating composition comprises about 0.5% (w / w) of guar gum, about 15% (w / w) of beeswax, about 1.8% (w / w) of oleic acid, about 0.54% (w / w) of sodium hydroxide, and about 82% of water by weight of the total weight of the wet coating composition.

[0130] On the other hand, the present invention provides a method for reducing post-harvest weight and quality loss and extending shelf life of plant material by providing an artificial coating. The method includes applying a coating composition to the surface of the plant material, thereby coating the edible plant material with the coating composition, wherein the coating composition comprises an edible hydrocolloid polymer, edible wax, edible fatty acids, water, and an edible alkaline component that is substantially free of morpholine and / or ammonia. In some embodiments, the method includes the step of applying a coating composition to the surface of the plant material, the coating composition comprising an edible hydrocolloid polymer, edible wax, edible fatty acids, water, and an edible alkaline component, wherein the edible alkaline component is substantially free of amines. In other embodiments, the method includes the step of applying a coating composition to the surface of the plant material, the coating composition comprising an edible hydrocolloid polymer, edible wax, edible fatty acids, water, and an edible alkaline component; wherein the edible alkaline component is an inorganic alkaline component.

[0131] According to some embodiments, the coating composition is applied to the surface of the plant material by smearing, spraying, or brushing it onto the plant surface. This application may be done by using a rubber applicator, brush, or synthetic polymer glove to apply the coating composition to the surface of plant organs, soaking or immersing the edible plant material in the coating composition, spraying the coating composition onto the edible plant material, or pouring the coating composition onto the plant material. This may be done when the plant material is handled after harvest, such as when handled manually or when moving on a conveyor belt. Each possibility represents an independent embodiment of the invention. In some embodiments, the composition is applied by falling film evaporation.

[0132] The coating composition can be applied at a certain temperature to provide a substantially uniform coating on fruits or vegetables. According to some embodiments, the coating composition of the present invention is applied to the surface of plant material at room temperature (25°C ± 10°C). According to some embodiments, the coating composition is applied to the surface of the plant material when the temperature of the coating composition is between 35°C and 70°C. Those skilled in the art will recognize that the coating composition of the present invention is easier to apply in liquid form. Therefore, the coating composition can be applied when the edible wax is liquefied or partially liquefied, but at a temperature low enough to prevent damage to the plant tissue.

[0133] According to some embodiments, the coating composition is applied to the plant material at a volume of about 0.5 μl to about 500 μl of wet composition per about 100 g of plant material. According to some embodiments, the volume of the applied composition is about 5 μl to about 25 μl. In some such embodiments, the plant material is chili pepper. In some exemplary embodiments, the volume of the applied composition is about 10 μl.

[0134] In some embodiments, the method further includes the step of allowing excess coating composition to drip from the plant material.

[0135] According to other embodiments, the method includes the step of applying a further composition comprising a crosslinking agent or a gel inducing agent to the plant material. In some such embodiments, the hydrocolloid polymer comprises a gelled hydrocolloid. According to some embodiments, the composition comprising a crosslinking agent or a gel inducing agent is applied to the plant material after the coating composition is applied. According to some embodiments, the composition comprising a crosslinking agent or a gel inducing agent is applied to the plant material before the coating composition is applied. In some embodiments, the coating composition comprising a hydrocolloid polymer, edible wax, edible fatty acids, an edible alkaline component substantially free of morpholine and / or ammonia, and water, and the composition comprising a crosslinking agent or a gel inducing agent are applied simultaneously or sequentially. In some embodiments, the coating composition applied to the plant material comprises a hydrocolloid polymer, edible wax, edible fatty acids, an edible alkaline component substantially free of morpholine and / or ammonia, water, and a crosslinking agent or a gel inducing agent.

[0136] In some embodiments, the crosslinking agent or gelation inducer comprises barium chloride, calcium chloride, magnesium chloride, ferrous chloride, aluminum chloride, or combinations thereof. In some embodiments, the crosslinking agent or gelation inducer is edible. According to some embodiments, the composition containing the crosslinking agent or gelation inducer is applied to the surface of the plant material by smearing, spraying, or brushing the composition onto the surface of the plant. This application may be performed by using an applicator, brush, or synthetic polymer glove; by soaking or immersing the edible plant material in the composition; by spraying the composition onto the edible plant material; or by pouring the composition onto the plant material. This may be done while the plant material is being handled manually or mechanically, such as while moving on a conveyor belt. Each possibility represents an independent embodiment of the invention. In some embodiments, the composition containing the crosslinking agent or gelation inducer is applied by falling film evaporation.

[0137] In some embodiments, the method further includes a drying step. Drying of the plant material of the coating is typically carried out by allowing the plant tissue of the coating to dry at room temperature. Alternatively, the coating composition may be left to dry or actively dried after being applied to the surface of the plant tissue by any method known in the art as determined by those skilled in the art, or under any conditions known in the art.

[0138] According to some embodiments, the thickness of the applied and dried coating is from about 0.1 μm to about 10 μm. According to the currently preferred embodiment, the thickness of the coating is from about 0.5 μm to about 5 μm, for example, about 1 μm.

[0139] In other embodiments, the method includes a brushing step of applying the coating to the plant tissue. In these embodiments, the brushing allows for maintaining or enhancing the original luster of the plant tissue.

[0140] When used herein, the term “about” in referring to measurable values ​​such as quantity, duration of time, etc., means to cover variations of + / -10%, preferably + / -5%, even more preferably + / -1%, more preferably + / -0.1% from the specified value, because such variations are suitable for performing the disclosed method.

[0141] When used herein and in the appended claims, the singular form includes the plural references unless expressly stated otherwise. It should be noted that, unless expressly stated otherwise, the terms “and” or “or” are generally used in their meaning as including “and / or”.

[0142] The following embodiments are provided to fully illustrate certain implementations of the invention. However, they should in no way be construed as limiting the broad scope of the invention. Those skilled in the art can readily devise many changes and modifications to the principles disclosed herein without departing from the scope of the invention. Example

[0143] Example 1 – Coating with Onions and Garlic

[0144] Materials and methods

[0145] The coating compositions used in the experiments throughout Examples 2-12 are summarized in Tables 1 and 2 below.

[0146] Table 1. Compositions

[0147]

[0148]

[0149] The percentages are in weight (% w / w). *Alg-alginate; BW-beeswax; OA-oleic acid; SA-stearic acid; PA-palmitic acid; β-sit-β-sitosterol; Amm-amine; Mor-morpholine.

[0150] Table 2. Compositions for each embodiment

[0151]

[0152]

[0153] Formulation preparation

[0154] Alginate is dissolved in distilled water, followed by blending / homogenization with fatty acids (e.g., oleic acid, stearic acid, palmitic acid, or β-sitosterol). An alkaline component (e.g., KOH, NaOH, ammonia, morpholine, or Na₂CO₃) is then added to the solution. The final step involves adding molten wax. It is important to note that the temperature of the alginate solution is higher than the melting temperature of the wax.

[0155] formulation administration

[0156] Freshly harvested onion and garlic bulbs are cured under ambient conditions for 2-3 weeks as needed, washed in water, and gently dried using very soft paper towels (Hogla, Hadera, Israel). A hydrocolloid-high wax coating is applied by immersing the bulbs in a coating bath containing a hydrocolloid-high wax coating composition. Allowing any residual coating composition to drip off, the bulbs are then immersed in a 2% (w / w) calcium chloride solution for approximately 30 seconds to induce a spontaneous cross-linking reaction. The coated bulbs are then allowed to dry at room temperature.

[0157] Weightlessness measurement

[0158] onion

[0159] One hundred bulbous onions (“Orlando”, HaZera Genetics, Israel) from each treatment were used to compare the rate of weight loss with different formulation types. Since weight loss is affected by the size and surface area of ​​edible plants [Díaz-Pérez et al., J. Sci. Food and Agri., 87, 68–73, 2007], bulbous onions of approximately the same size with an average weight of 100 g were sorted. Each bulb was weighed daily (±0.01 g) for seven days using a STANDARD Series 165BJ1000C balance (Precisa Gravimetrics AG, Dietikon, Switzerland). The balance was connected to a computer, and data were collected using BALINT V5.00 software (Balance interface for Windows, Precisa Instruments AG, Dietikon, Switzerland). Results are expressed as mean (W0-W0). t ) x 100 / W0, where W0 is the weight at zero (i.e., the initial weight), W t This is the weight of the onions after a time elapsed by t. All onions were stored at 21°C and 50% RH. The saturated vapor pressure difference (VPD), which is the difference between the amount of moisture in the air and the amount of moisture that air can retain when saturated, is 1.24 kPa. Images of the bulb onions were taken using a digital camera (Nikon Coolpix 600, Tokyo, Japan) during storage.

[0160] garlic

[0161] Garlic bulbs (“Shani”) grown from virus-free asexually propagated material under protection against contamination and pests, including viruses, were used to compare the rate of weight loss as a function of the type of edible alkaline component in the formulation. Garlic bulbs were sorted by size to obtain an average weight of 60 ± 10 g. Each garlic bulb was weighed daily (± 0.01 g) for 7 days using a STANDARD Series 165BJ1000C balance (Precisa Gravimetrics AG, Dietikon, Switzerland). The balance was connected to a computer, and data were collected using BALINT V5.00 software (Balance interface for Windows, Precisa Instruments AG, Dietikon, Switzerland). Results are expressed as mean (W0-W1). t ) x 100 / W0, where W0 is the weight at zero (i.e., the initial weight), W t This is the weight of garlic after a time elapsed by t. All garlic bulbs were stored at 21°C and 50% RH. The saturated vapor pressure difference (VPD), which is the difference between the amount of moisture in the air and the amount of moisture that air can retain when saturated, is 1.24 kPa. Images of the garlic bulbs were taken using a digital camera (Nikon Coolpix 600, Tokyo, Japan) during storage.

[0162] Example 2: Weight Loss – Comparison of Morpholine and Ammonia

[0163] To investigate the effect of replacing morpholine in the coating formulation with ammonia, control garlic bulbs were left uncoated, and their fresh weight changes were compared with those of garlic bulbs coated with formulations #1-#3, as detailed in Table 1. Bulb weight loss was tracked for approximately 3 months, and... Figure 1A The data presented clearly show that coatings with any of formulations #1-#3 resulted in a reduction of bulb weight loss of approximately 12% compared to uncoated bulbs. The experiments demonstrated that 0.25% morpholine (formulation #1) could be replaced with 0.3% ammonia (formulation #2), and 50% oleic acid could be replaced with stearic acid (formulation #3), with almost no impact on the efficacy of the formulations.

[0164] Therefore, it can be concluded that when considering the reduction in weight loss, morpholine and ammonia act as equivalent basic components, oleic acid and stearic acid act as equivalent fatty acids, and replacing morpholine with ammonia has essentially no effect on the coating efficiency of garlic bulbs. Importantly, it should be noted that all coatings produced by formulations #1-#3 eventually detached from and fell off the garlic bulb membrane, and formulation #3 produced the least viscous / oily coating compared to the other formulations.

[0165] Example 3: Weight loss – Effect of wax and ammonia content

[0166] To investigate the effect of different beeswax and ammonia concentrations on the ability of coating formulations to slow down weight loss in coated products (with or without β-sitosterol), garlic bulbs were left uncoated or coated with formulations #2 and #4-#8 (all with a 2:3 weight ratio of wax to ammonia) as described in Table 1, and bulb weight loss was tracked for approximately 3 months. Figure 2 The data presented indicate that, compared to uncoated bulbs (formulations #2 and #7), 0.2% beeswax and 0.3% ammonia effectively reduced bulb weight loss by up to approximately 17%, and that increasing these concentrations to 1% and 1.5%, respectively, required the use of β-sitosterol to maintain efficacy (formulation #4). Further increases in the concentrations of wax and ammonia had negative effects and actually increased bulb weight loss (formulations #5, #6, and #8).

[0167] Interpreted together with the experimental data provided in Example 1, it was concluded that coating formulations containing ammonia instead of morpholine have limited value and efficacy because they are limited by low wax and ammonia concentrations and reduce garlic weight loss by only 17% during storage.

[0168] Example 4: Weight Loss – Comparison of Ammonia with Other Alkaline Components

[0169] Since, as demonstrated in Example 3, replacing morpholine with ammonia does not produce any substantially improved coating formulations, the effects of other alkaline components such as NaOH, KOH, and Na₂CO₃ were also tested. To test the efficacy of these alkaline components in the coating formulations, garlic bulbs were left uncoated or coated with formulations #2 and #9-#11 described in detail in Table 1, and the weight loss of the bulbs during storage was tracked for approximately three and a half months (all coating solutions were adjusted to pH 7.5). Figure 3 The data presented confirm that, compared to uncoated bulbs, ammonia-based and sodium carbonate-based formulations (formulations #2 and #11, respectively) reduced weight loss in coated bulbs by approximately 30%. However, formulations #9 and #10, containing NaOH and KOH, respectively, further reduced weight loss in coated bulbs during storage by approximately 13% and 3%, respectively. Compared to formulation #2, formulations #9 and #10 were 43% and 33% more effective, respectively, in reducing weight loss in coated bulbs.

[0170] Therefore, it is clear that using inorganic alkaline components, such as alkali metal salts or alkaline earth metal salts, instead of morpholine or any similar amine-containing alkaline components in coating formulations for edible products paves the way for more effective and safer coating formulations.

[0171] Example 5: Comparison of weight loss-morpholine with other basic components

[0172] Using the experimental data presented in Example 4, formulations #2 and #9-#11 were directly compared with formulation #1, which contained morpholine. To test the efficacy of the formulations, garlic bulbs were left uncoated or coated with formulations #1, #2, or #9-#11 as described in Table 1, and the weight loss of the bulbs over time was tracked for approximately two and a half months. Figure 4A The data presented in the middle and Figure 3 The data shown are similar, except that formulation #1, which contains morpholine as a basic component, is significantly worse than all other formulations containing optional basic components. As in... Figure 4B It is evident that the coating produced by formulation #11, which contains Na2CO3 as an alkaline component, adheres to the surface of the treated plant for a longer and stronger time compared to coatings produced by other formulations used, even though the coating appears to stain the garlic bulbs.

[0173] Therefore, it is clear that using an edible alkaline component instead of morpholine not only allows for a reduction in the health hazards of the coating material, but also allows for an improvement in the protective efficiency of the coating.

[0174] Example 6: Weight loss – Comparison between ammonia and KOH as alkaline components

[0175] The experimental data provided in Examples 4 and 5 show that while the NaOH-based coating formulation (Formulation #9) is significantly superior to the ammonia-based coating formulation (Formulation #2), the KOH-based coating formulation (Formulation #10) offers only a slight improvement compared to the ammonia-containing formulation. This data is slightly counterintuitive, as NaOH and KOH have very similar properties chemically. To explore this difference, garlic bulbs were left uncoated or coated with formulations #12-#14 described in Table 1, and the weight loss of the bulbs was tracked over approximately three months. Figure 5 The data presented indicate that, although the ammonia-based formulation (Formulation #12) is ineffective in mitigating weight loss, the KOH-based formulation effectively reduces weight loss in coated bulbs by approximately 31% compared to uncoated bulbs (Formulation #14) or by approximately 28% when phytosterol is absent (Formulation #13).

[0176] Therefore, it is evident that the use of KOH as an alkaline component in coating formulations for edible products is comparable in efficacy to NaOH-based formulations. The fact that formulation #10 in Examples 4 and 5 performs worse than formulations #13 and #14 tested herein is likely attributable to the significant difference in beeswax content in those formulations, where formulations #13 and #14 contain 1% beeswax, which is five times the beeswax content (0.2%) in formulation #10.

[0177] Example 7: Weight loss – Comparison between different fatty acids

[0178] The incorporation of fatty acids into the coating formulations presented herein is essential for dissolving edible wax components such as beeswax. To test the efficacy of different fatty acids in the coating formulations, garlic bulbs were left uncoated or coated with formulations #10 and #15-#17 as described in Table 1, and the weight loss of the bulbs over time was tracked for approximately two months. Figure 6 The data presented showed that, compared with uncoated bulbs, formulations #10 and #15 (containing 1.8% oleic acid or a combination of 0.9% oleic acid and 0.9% stearic acid, respectively) reduced the weight loss of coated bulbs by approximately 27% and 22%, respectively. Furthermore, formulation #17 (containing 0.9% oleic acid, 0.45% stearic acid, and 0.45% palmitic acid) significantly reduced the weight loss of coated bulbs.

[0179] Therefore, it is clear that the use of fatty acids, such as oleic acid, is mandatory for promoting wax dissolution, and the use of fatty acid combinations is also applicable, and may be advantageous, for example, when such combinations are preferred for certain technical considerations.

[0180] Example 8: Weight loss – Comparison between ammonia and other basic components

[0181] The effects of coating formulations #2 and #9-#11 on weight loss in stored bulb onions were also investigated. To test the efficacy of the formulations, bulb onions were left uncoated or coated with formulations #2 and #9-#11 as described in Table 1, and bulb weight loss was tracked over approximately three months. Figure 7A The data presented showed that all formulations were significantly effective, reducing the weight loss of bulb onions by approximately 16% (formulations #2 and #10 containing ammonia and KOH, respectively) to approximately 24% (formulations #9 and #11 containing NaOH and Na2CO3, respectively).

[0182] It is thus evident that, as in Example 4, the use of inorganic salts, such as alkali metal salts or alkaline earth metal salts, instead of morpholine or any similar amine-containing basic components in coating formulations for edible products paves the way for more effective and safer coating formulations.

[0183] Example 9: Weight loss – Effect of wax and sitosterol content

[0184] To investigate the effect of different beeswax and β-sitosterol concentrations on the ability of coating formulations to slow down weight loss of the coated product, bulb onions were left uncoated or coated with formulations #18-#21 described in Table 1, and onion weight loss was tracked over approximately three months. The data presented in Figure 8 show that the formulation with 2% beeswax and 0.2% β-sitosterol effectively slowed onion weight loss by approximately 18% compared to uncoated onions (Formulation #18), and that reducing the wax concentration to 1.5% (Formulation #20), excluding β-sitosterol (Formulation #19), or both (Formulation #21) negatively impacted formulation efficacy. It should be noted that all formulations produced an oily coating that adhered well to the onions, with the coating produced by Formulation #20 exhibiting less oiliness upon touch.

[0185] Interpreted together with the experimental data provided in Example 6, it was concluded that the coating formulation containing both beeswax and β-sitosterol significantly and effectively slowed down onion weight loss.

[0186] Example 10: Weight loss – Comparison between ammonia and KOH as alkaline components

[0187] To test the effectiveness of ammonia and KOH as alkaline components in coating formulations used for bulb onions, the bulbs were left uncoated or coated with formulations #12, #13, and #22 as described in Table 1, and the weight loss of the bulb onions over time was tracked for approximately two months. Figure 9 The data presented show that while ammonia-based formulations containing sitosterol are effective in slowing weight loss (formulation #22), ammonia-based formulations without sitosterol are ineffective (formulation #12). Surprisingly, formulation #13, which contains sitosterol and KOH, is also ineffective, in contrast to the efficacy demonstrated in Example 6 above.

[0188] Example 11: Weight loss – Effect of wax and sitosterol content

[0189] To further investigate the effects of different beeswax and β-sitosterol concentrations on the ability of coating formulations to mitigate weight loss in coated products, bulb onions were left uncoated or coated (by soaking) with formulations #21, #23, and #24 described in Table 1, and the weight loss of bulb onions over time was tracked for approximately three months. Figure 10A The data presented indicate that the sitosterol-free formulations containing 1.5% and 1% beeswax reduced onion weight loss by up to approximately 9% compared to uncoated onions (formulations #21 and #24, respectively), while the formulation containing 1.3% beeswax and 0.2% sitosterol showed improved efficacy (formulation #23).

[0190] In a repeat of the above experiment, this time tracking the weight loss of bulbous onions over approximately two months, formulation #24 (containing 1% beeswax and free of sitosterol) was found to be the most effective (see [link]). Figure 11ATherefore, it was concluded that coating formulations containing 1%-1.5% beeswax effectively slowed down the weight loss of onions.

[0191] Example 12: Weight loss – Effect of wax content

[0192] To further explore the effect of beeswax concentration on the ability of coating formulations to mitigate weight loss of coated products, bulb onions were left uncoated or coated (by soaking) with formulations #21, #24, and #25 as described in Table 1, and the weight loss of bulb onions over time was tracked for approximately three months. Figure 12A The data presented further demonstrate that, compared to uncoated onions, formulations containing 1.5% and 1% beeswax effectively reduced the weight loss of bulb onions by up to approximately 20% (formulations #21 and #24, respectively), while formulations containing 0.5% beeswax showed lower efficacy (formulation #23).

[0193] It is clear once again that coating formulations containing 1%-1.5% beeswax effectively slow down the weight loss of onions.

[0194] Example 13 – Coatings for chili peppers, eggplants, and tomatoes

[0195] Materials and methods

[0196] The coating compositions used in the experiments throughout Examples 14-21 are summarized in Tables 3 and 4 below.

[0197] Table 3. Compositions

[0198] # LBG* CMC* GG* BW* OA* KOH Mor* 26 0.5％ 15％ 1.8％ 0.4％ 27 0.5％ 15％ 1.8％ 0.54％ 28 0.5％ 12％ 1.8％ 0.54％ 29 0.5％ 15％ 1.44％ 0.54％ 30 1％ 15％ 1.8％ 0.54％ 31 0.5％ 15％ 1.8％ 0.54％ 32 0.5％ 17.5％ 1.8％ 0.54％ 33 0.5％ 15％ 1.8％ 1.5％

[0199] The percentages are in weight (% w / w). *LBG – Locust bean gum; CMC – Carboxymethyl cellulose; GG – Guar gum; BW – Beeswax; OA – Oleic acid; Mor – Morpholine.

[0200] Table 4. Compositions for each embodiment

[0201]

[0202]

[0203] Formulation preparation and administration

[0204] A hydrocolloid (e.g., locust bean gum, guar gum, or carboxymethyl cellulose) is dissolved in distilled water preheated to 90°C, followed by blending / homogenization of a mixture of fatty acids (e.g., oleic acid, stearic acid, palmitic acid, or β-sitosterol) and an alkaline component (e.g., KOH, NaOH, ammonia, morpholine, or Na₂CO₃). The final step involves adding this mixture to molten wax. The final mixture is homogenized at 16,000 rpm for 3 minutes and then cooled to room temperature. The layer of this mixture is then applied to peppers, eggplants, and / or tomatoes.

[0205] Weightlessness measurement

[0206] The weight loss measurements for red peppers and eggplants were performed as described in Example 1.

[0207] Example 14: Effect of KOH on weight loss of chili peppers

[0208] To assess the effectiveness of KOH in the coating formulation, control red peppers were left uncoated, and their fresh weight changes were compared to those of peppers coated with formulation #26, detailed in Table 3. Weight loss of the peppers was tracked under environmental storage conditions for approximately one and a half months. Figure 13 As shown, coating with formulation #26 containing KOH resulted in a reduction of approximately 9% in weight loss of chili peppers compared to uncoated peppers. Therefore, the use of inorganic alkaline components, such as alkali metals, in coating formulations for chili peppers paves the way for more effective and safer coating formulations.

[0209] Example 15: Weight loss – Effect of wax and fatty acid content

[0210] The effects of different beeswax and oleic acid concentrations on the ability of coating formulations to mitigate weight loss in coated products were investigated. Red peppers were left uncoated or coated with formulations #27, #28, and #29, described in detail in Table 3. Weight loss of the peppers was tracked for approximately three and a half weeks. Figure 14 The data presented indicate that formulation #27 (containing 15% beeswax and 1.8% oleic acid) was most effective in reducing weight loss in coated peppers compared to formulation #28 and uncoated peppers. The measured weight loss in coated peppers was approximately 6% compared to uncoated peppers. Reducing the oleic acid concentration to 1.44% (formulation #29) had no effect on the weight loss of coated peppers.

[0211] Example 16: Weight Loss – Comparison of Different Hydrocolloid Polymers

[0212] The effect of two different hydrocolloid polymers on the ability of coating formulations to mitigate weight loss in the coated product was investigated. Red peppers were left uncoated or coated with formulations #27 and #30, described in detail in Table 3. Weight loss of the peppers was tracked over approximately one month. Figure 15The data presented showed that 0.5% locust bean gum (LBG; formulation #2) was more effective in slowing down the weight loss of chili peppers compared to chili peppers coated with 1% carboxymethyl cellulose (CMC) (formulation #30).

[0213] Example 17: Weight Loss – Comparison of Different Hydrocolloid Polymers

[0214] Following Example 16, the effect of another hydrocolloid polymer in the coating formulation on the weight loss of stored chili peppers was examined. The red chili peppers were left uncoated or coated with formulations #27, #31, and #32, described in detail in Table 3. Weight loss of the chili peppers was tracked for approximately three and a half weeks. Figure 16 The data presented indicate that formulation #32 (containing 0.5% guar gum and 17.5% beeswax) is more effective in reducing weight loss in coated peppers compared to formulations #27 and #31 (which contain 0.5% locust bean gum or a combination of 0.5% guar gum and 15% beeswax, respectively).

[0215] Example 18: Weight loss – Comparison between morpholine and KOH as basic components

[0216] The efficacy of morpholine and KOH as alkaline components in coating formulations for eggplant was tested. Eggplants were left uncoated or coated with formulations #27 and #33, described in detail in Table 3, and weight loss was tracked for approximately three and a half weeks. Storage conditions were room temperature. Figure 17 The data presented showed that the KOH-based formulation (formulation #27) was as effective as the morpholine-based formulation (formulation #33) in slowing down weight loss.

[0217] Example 19: Weight Loss – Comparison of Different Hydrocolloid Polymers

[0218] The effect of two different hydrocolloid polymers on the ability of coating formulations to mitigate weight loss in the coated product was investigated. Eggplants were left uncoated or coated with formulations #27 and #30, described in detail in Table 3. Weight loss of the eggplants was tracked for approximately one month. Additionally, weight loss of individual flower stalks was examined. Figure 18 The data presented showed that 0.5% locust bean gum (LBG; formulation #27) was more effective at slowing weight loss in eggplants compared to 1% carboxymethyl cellulose (CMC) (formulation #30). This effect was observed in whole eggplant fruits as well as eggplants with individual flower stalks and those without flower stalks.

[0219] Example 20: Weight Loss – Comparison of Different Hydrocolloid Polymers

[0220] Following Example 19, the effect of another hydrocolloid polymer in the coating formulation on the ability to mitigate weight loss of the coated product was examined. Eggplants were left uncoated or coated with formulations #27, #31, and #32, described in detail in Table 3. Weight loss of the eggplants was tracked for approximately three and a half weeks. Figure 19The data presented indicate that 0.5% locust bean gum (LBG; formulation #27) is more effective at slowing weight loss in eggplant compared to 0.5% guar gum (GG) (formulation #31). This superiority of LBG over GG can be observed even when the beeswax concentration in the GG-based formulation (formulation #32) is increased to 2.5%.

[0221] Example 21: Effect of KOH on weight loss in tomatoes

[0222] To investigate the effect of KOH in the coating formulation on stored tomatoes, control tomatoes were left uncoated, and their fresh weight changes were compared with those of tomatoes coated with formulation #27, described in detail in Table 3. Weight loss of the tomatoes was tracked under environmental storage conditions for approximately one and a half months. Figure 20 As shown, the coating of tomatoes using formulation #27 containing KOH resulted in a reduction of approximately 15% in weight loss compared to uncoated tomatoes. Therefore, the use of inorganic alkaline components, such as alkali metals, in coating formulations for tomatoes paves the way for more effective and safer coating formulations.

[0223] Although the invention has been specifically described, those skilled in the art will recognize that many changes and modifications can be made. Therefore, the invention should not be construed as limited to the specifically described embodiments; rather, the scope, spirit, and concept of the invention will be more readily understood by referring to the claims.

Claims

1. A method for reducing post-harvest weight loss of plant material by providing an artificial coating, the method comprising the following steps: Apply a coating composition comprising the following to the surface of the plant material: i. A gelled hydrocolloid polymer, comprising about 2% to about 5% by weight of the total weight of the coating composition, wherein the hydrocolloid polymer is selected from alginate, agar, agarose, low methoxyl pectin (LMP), chitosan, gellan gum, carrageenan, and any combination thereof; ii. An edible wax comprising about 1% to about 1.5% by weight of the total weight of the coating composition; iii. Fatty acids; iv. Water; and v. An edible alkaline component, which is an alkali metal salt or an alkaline earth metal salt, comprising 0.05% to about 2% by weight of the total weight of the coating composition. The coating composition is substantially free of morpholine and any additional emulsifiers other than the edible alkaline component. The edible alkaline component enables the formation of a homogeneous emulsion without the use of any additional emulsifiers, and The plant material mentioned therein is a bulb with a dry membrane; Apply a composition containing a crosslinking agent or a gelation inducer to the plant material; and The coating of the plant material is dried to form a dry composition. This forms a uniform and mechanically stable coating on the dry film of the plant material. The dry composition comprises about 1% to about 30% by weight of an edible alkaline component and about 2% to about 35% by weight of an edible wax, based on the total weight of the dry composition. The term "about" covers a variation of + / - 10% from the specified value, and the term "substantially free" means containing less than 0.05% (w / w) of the total weight of the wet composition, wherein the wet composition refers to a coating composition applied before or after the post-harvest plant material but before the drying of the coating composition.

2. The method of claim 1, wherein the edible alkaline component is selected from sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate, and any combination thereof.

3. The method of claim 1, wherein the edible alkaline component is present at 1% or more of the total weight of the coating composition.

4. The method of claim 1 or 2, wherein the edible wax has a melting temperature of about 40°C to about 70°C, wherein the term "about" covers a variation of + / - 10% from the specified value.

5. The method of claim 1 or 2, wherein the edible wax is selected from beeswax, carnauba wax, candelilla wax, alpha wax, montan wax, rice bran wax, Japanese wax, and any combination thereof.

6. The method of claim 1 or 2, wherein the fatty acid is selected from oleic acid, stearic acid, palmitic acid, lauric acid, myristic acid, behenic acid, isostearic acid, and any combination thereof.

7. The method of claim 1 or 2, wherein the coating composition comprises the fatty acid in a weight percentage ranging from about 0.01% to about 2% of the total weight of the coating composition, wherein the term "about" covers a variation of + / - 10% from the specified value.

8. The method of claim 1 or 2, wherein the coating composition comprises the fatty acid in a weight percentage ranging from about 1% to about 40% of the total weight of the dry composition, wherein the term "about" covers a variation of + / - 10% from the specified value.

9. The method of claim 1, wherein the plant material is selected from garlic, onion, scallion, bulbs of ornamental plants, and combinations thereof.

10. The method of claim 9, wherein the plant material comprises onion.

11. The method of claim 1 or 2, wherein the coating composition further comprises a natural compound or a derivative thereof isolated from the surface of the plant material.

12. The method of claim 11, wherein the natural compound is a sterol selected from β-sitosterol, ergosterol, stigmasterol, and any combination thereof.

13. The method of claim 1, wherein the coating composition comprises: Based on the total weight of the coating composition: i. Approximately 2% - 5% (w / w) of hydrocolloid polymers; ii. Approximately 1% - 1.5% (w / w) of edible wax; iii. Approximately 0.01% - 2% (w / w) of fatty acids; iv. Approximately 83%–99% water; and v. Approximately 0.05% - 2% (w / w) of edible alkaline components, The term "about" covers a variation of + / - 10% from the specified value.

14. The method of claim 1, wherein after the drying step, the coating composition comprises: Based on the total weight of the dry composition: i. Approximately 60% (w / w) or less of hydrocolloid polymers; ii. Approximately 2% - 35% (w / w) of edible wax; iii. Approximately 1% - 40% (w / w) of fatty acids; iv. Approximately 4% - 30% water; and v. Approximately 1% - 30% (w / w) of edible alkaline components, The term "about" covers a variation of + / - 10% from the specified value.

15. The method of claim 13 or 14, wherein the hydrocolloid is an alginate.

16. The method of claim 13 or 14, wherein the edible wax is beeswax.

17. The method of claim 13 or 14, wherein the fatty acid is oleic acid.

18. The method of claim 13 or 14, wherein the edible alkaline component is potassium hydroxide.

19. The method of claim 1, wherein the coating composition is applied by immersing the plant material in the coating composition or by applying the coating composition to the plant material.

20. The method of claim 1 or 2, further comprising the step of allowing excess coating composition to drip from the plant material before applying the composition comprising a crosslinking agent or a gelling inducer to the plant material.

21. The method of claim 1, 13 or 14, wherein the term "about" covers a variation of + / - 5% from the specified value.

22. The method of claim 1, 13 or 14, wherein the term "about" covers a variation of + / - 1% from the specified value.

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