Control of post-harvest diseases with zero residue compounds

Abstract

Combinations and methods to prevent the post-harvest decay of fruits and vegetables using zero-residue compounds and combinations thereof.

Description

[0001] CONTROL OF POST-HARVEST DISEASES WITH ZERO RESIDUE COMPOUNDS

[0002] Background of the Invention:

[0003] Fruits and vegetables, especially citrus fruits, but also pome fruits such as apples, pears, peaches and even tropical fruits, must be subjected to a preservation process through storages for long periods of time, among others, after the harvesting thereof and during the post- harvest or post-picking period, which comprises the time passed since the picking thereof until it reaches the consumer. The most common process to which fruits and vegetables are subjected kept fresh is through cold storages.

[0004] However, during the storage period, which comprises all the stages from harvesting the fruits to their sale and shipment at their final destination, the fruits tend to suffer different kinds of physiological damage as even after harvest the metabolic activity still continued till it’s get eaten or wasted. Further, there are strong chances of microbial contamination to the fruits and vegetables thus destroying the complete harvest. To solve this problem thorough research in the domain has led to the development of certain anti-microbial compounds such as anti-fungal and antibacterial compounds that prevent the contamination of these fruits and vegetables. However, most of these anti-microbial products are of chemical in nature and after their treatment the residue remains stuck on the fruits and vegetables thus making them hazardous for consumption and also become source of environment pollution. Even the application of these compounds generate waste that gets drained out and causes pollution in water and may also cause unwanted resistance development.

[0005] Thus, there lies a continuous need in the art to find a novel solution that are environment friendly and safe for consumption.

[0006] ES2325146A1 provides a method to control post-harvest disease in fruits and vegetables using GRAS formulations. The reference discloses and teaches a formulation comprising the fungistatic food additive is selected from the group of sorbates, propionates, benzoates, carbonates, bicarbonates, and combinations thereof, and the disinfectant is selected from the group of quaternary ammonium chlorides, N-duopropenide, peracetic acid, hydrogen peroxide, dioxide of chlorine, sodium hypochlorite and their combinations. It further mentions that a synthetic fungicides to be used in combination.

[0007] ES2014655A6 provides a method of treating fresh fruit to prevent and retard the growth of fungus. The techniques of the invention include simultaneously scrubbing the fresh fruit while drenching with a falling liquid containing a fungicide.

[0008] With increasing awareness about the harmful impacts of the chemical residues that remain on food there lies a continuous need to invent novel combinations and methods that involves the use to safe compounds. Also, there is a need to find solutions that can reduce the application of conventional synthetic chemical, thus reducing providing health and environmental safety.

[0009] The present invention provides such novel combinations and method to control the microbial infestation, increase shelf life of agricultural harvest, safe for consumption and have either positive or neutral impact on environment.

[0010] DESCRIPTION OF THE INVENTION

[0011] Brief description of the invention

[0012] The present invention describes the combinations and method for treating and controlling the physiological disorders that are caused during the post-harvest storage or microbial contamination of fruits that comprises the application of novel combinations as pre-mix, tank-mix or in sequential application as described in the present document.

[0013] Therefore, embodiments of the present invention may ameliorate one or more of the above mentioned problems.

[0014] Therefore, embodiments of the present invention may provide combinations of “zero residue” compounds and also their combinations with synthetic fungicides and biological compounds that possess an enhanced efficacy over the individual “zero residue” compounds and conventional fungicides used in isolation.

[0015] Another object of the present invention is to provide an effective combination that is effective and environment friendly.

[0016] Another object of the present invention is to provide a method of application of "zero residue” compounds alone or in combination with synthetic fungicides and biological compounds.

[0017] Yet another object of the present invention is to provide a post-harvest treatment combination that results into reduced fungal disease incidence.

[0018] Some or all these and other objects of the invention are can be achieved by way of the invention described hereinafter.

[0019] Summary of the Invention

[0020] Thus, an aspect of the present disclosure is to provide a post-harvest treatment combination comprising two or more zero-residue compounds.

[0021] Another aspect of the present disclosure is to provide a post-harvest treatment combination comprising one or more zero-residue compound and one or more synthetic fungicides.

[0022] Another aspect of the present disclosure can provide a post-harvest treatment combination comprising one or more zero-residue compound and one or more biological pesticide or natural extract.

[0023] Another aspect of the present disclosure is to provide a post-harvest treatment combination comprising one or more zero-residue compound and one or more biological pesticide and one or more synthetic fungicides.

[0024] Another aspect discloses a post-harvest treatment combination comprising: a. one or more zero-residue compounds selected from the group comprising of sodium bicarbonate, peracetic acid, sodium percarbonate, potassium sorbate, E473, or a combination thereof; and b. at least one additional component selected from: i. one fungicide, ii. a bio fungicide, iii. a natural extract, and iv. a combination of one or more fungicides and a bio fungicide or a natural extract;

[0025] An aspect of the present disclosure provides a post-harvest treatment composition comprising two or more zero-residue compounds.

[0026] Another aspect of the present disclosure is to provide a post-harvest treatment composition comprising one or more zero-residue compound and one or more synthetic fungicides.

[0027] Another aspect of the present disclosure can provide a post-harvest treatment composition comprising one or more zero-residue compound and one or more biological pesticide or natural extract.

[0028] Another aspect of the present disclosure is to provide a post-harvest treatment composition comprising one or more zero-residue compound and one or more biological pesticide and one or more synthetic fungicides.

[0029] Another aspect of the present disclosure is to provide a method of post-harvest treatment comprising treating the harvest produce with two or more zero-residue compounds.

[0030] Another aspect of the present disclosure is to provide a method of post-harvest treatment comprising treating the harvest produce with one or more zero-residue compounds and one or more other agent selected from synthetic fungicides, biological pesticide or natural extract or combinations thereof.

[0031] Another aspect of the present disclosure is to provide a method of post-harvest treatment comprising the applying the combination or composition of zero residue compounds on the produce as pre-mix, tank-mix, sequential or combinations thereof.

[0032] Detailed description

[0033] The term “Zero-residue” compounds as used herein denotes Low-toxicity chemicals classified as food preservatives or as generally recognized as safe (GRAS) compounds have known and very low toxicological effects on mammals and minimal impact on the environment.

[0034] In the context of the present disclosure, the term "post-harvest process" is the process that may comprise the phases from harvesting the fruit to its final destination, i.e., the picking, handling, preparation and transport to its final destination.

[0035] “Post-harvest produce” refers to agricultural products — such as fruits, vegetables, grains, and other crops — that have been harvested and are undergoing or have undergone various processes to prepare them for consumption, storage, transport, or sale.

[0036] The method of applying the combination or composition of instant disclosure could take place during the period of post harvesting, which comprises all the stages, from harvesting the fruit to their sale, such as harvesting, handling, storage, either in controlled atmosphere or in normal atmosphere, processing, packaging, transportation and marketing.

[0037] Due to the long preservation period of fruit, it may be affected by fungal or bacterial infections. In these cases, an embodiment of the invention further comprises at least one fungicide agent that is selected from the group comprising of imazalil, tiabendazole, pyrimethanil, fludioxonil, benzimidazoles, imidazoles, strobilurins, phthalimides, iprodione, vinclozolins, carboximides and a combination of the above.

[0038] In other embodiment, the zero-residue compound is a fungistatic food additive or a food preservative, such as those derived from sorbic acid, such as potassium sorbate, sodium sorbate, calcium sorbate, sorbic acid. Benzoates, carbonates and bicarbonates, among others, are also non-limiting examples of antifungal agents.

[0039] Additionally, in further embodiments, the antifungal agent is a natural extract or active ingredient of natural extracts, such as, cinnamon, clove, citrus, mint and eucalyptus extracts, citronella, eugenol, cinnamaldehyde, and thymol, among others, or combinations of the above.

[0040] In other embodiments, the present disclosure teaches a combination comprising zero-residue agents / compounds combined with other synthetic fungicides or biological extracts or other bio-fungicides.

[0041] In a preferred embodiment, the disclosure comprises applying one or more zeroresidue compounds to the harvest produce. Additionally, in other embodiments, these zero-residue agents / compounds may be combined with other synthetic fungicides or biological extracts or other bio-fungicides. The zero-residue compounds and its combinations thereof forms part of the coating or a suitable formulation, that has beneficial effect in controlling physiological disorders and extending commercial life of fruit or vegetable.

[0042] In all the embodiments of the present disclosure, the combination of instant disclosure is optionally mixed with other additional components, and may be applied to the harvest via shower, drencher, soaker or fumigation by applicators. Similarly, these coatings may be combined with subsequent applications inside the cold chamber through fumigant containers, cold fumigation, thermo applications, thermofogging, once the previous application of the coating of the invention has been carried out on the fruit when it is put in the cold storage chamber.

[0043] In another embodiment of the present disclosure, the harvest may be dipped in the tank-mix or pre-mix of the combination of instant invention.

[0044] Thus, in an embodiment, the present invention provides a post-harvest treatment combination comprising:

[0045] (a) two or more zero-residue compounds; Thus, in an embodiment, the present invention provides a post-harvest treatment combination comprising:

[0046] (a) one or more zero-residue compound; and

[0047] (b) one fungicide

[0048] Thus, in an embodiment, the present invention provides a post-harvest treatment combination comprising:

[0049] (a) one or more zero-residue compound; and

[0050] (b) two fungicides,

[0051] Thus, in an embodiment, the present invention provides a post-harvest treatment combination comprising:

[0052] (a) one or more zero-residue compound; and

[0053] (b) a bio fungicide or a natural extract

[0054] Thus, in an embodiment, the present invention provides a post-harvest treatment combination comprising:

[0055] (a) one or more zero-residue compound, and

[0056] (b) a combination of one or more fungicide and a bio fungicide or a natural extract.

[0057] In an embodiment, fungicide is a synthetic fungicide.

[0058] In an embodiment the present invention provides a post-harvest treatment combination comprising:

[0059] (a) one or more zero-residue compound, and

[0060] (b) at least one additional component selected from: i. one fungicide, ii. a bio fungicide, iii. a natural extract, and iv. a combination of one or more fungicides and a bio fungicide or a natural extract.

[0061] In an embodiment, the present invention provides a post-harvest treatment combination comprising: a. one or more zero-residue compounds selected from the group consisting of sodium bicarbonate, peracetic acid, sodium percarbonate, potassium sorbate, E473, or a combination thereof; and b. at least one additional component selected from: i. one fungicide, ii. a bio fungicide, iii. a natural extract, and iv. a combination of one or more fungicides and a bio fungicide or a natural extract;

[0062] Thus, in an embodiment, the present invention provides a post-harvest treatment composition comprising:

[0063] (a) one or more zero-residue compound; and

[0064] (b) one fungicide,

[0065] (c) suitable excipients.

[0066] Thus, in an embodiment, the present invention provides a post-harvest treatment composition comprising:

[0067] (a) one or more zero-residue compound, and

[0068] (b) two fungicides,

[0069] (c) suitable excipients.

[0070] Thus, in an embodiment, the present invention provides a post-harvest treatment composition comprising:

[0071] (a) one or more zero-residue compound; and (b) a bio fungicide or a natural extract

[0072] (c) suitable excipients

[0073] Thus, in an embodiment, the present invention provides a post-harvest treatment composition comprising:

[0074] (a) one or more zero-residue compound,

[0075] (b) a combination of one or more fungicide and a bio fungicide or a natural extract, and

[0076] (c) suitable excipients.

[0077] In an embodiment, the present invention provides a post-harvest treatment composition comprising: a. one or more zero-residue compounds selected from the group consisting of sodium bicarbonate, peracetic acid, sodium percarbonate, potassium sorbate, E473, or a combination thereof, b. at least one additional component selected from: i. one fungicide, ii. a bio fungicide, iii. a natural extract, and iv. a combination of one or more fungicides and a bio fungicide or a natural extract; and c. at least a suitable excipient.

[0078] In an embodiment, the zero-residue compounds are selected from sodium bicarbonate, peracetic acid, sodium percarbonate, E473, potassium sorbate and combinations thereof.

[0079] In an embodiment, the present invention provides a post-harvest treatment combination comprising one or more zero-residue compounds selected from the group consisting of sodium bicarbonate, peracetic acid, sodium percarbonate, potassium sorbate, E473, or a combination thereof. In a preferred embodiment the fungicide is selected from the list comprising imazalil, thiabendazole, pyrimethanil, fludioxonil, azoxystrobin and combination thereof.

[0080] In a preferred embodiment the bio natural extract or active ingredient of natural extracts, such as, cinnamaldehyde, clove oil or combinations thereof.

[0081] In a preferred embodiment the bio fungicide is selected from the list but not limited to Streptomyces sp., Ulocladium sp., Bacillus sp., Coniothryium sp., Bacillus sp., Agrobacterium sp., Streptomyces sp., Trichoderma sp., Gliocladium sp., Gliocladium sp., Streptomyces lydicus, Ulocladium oudemansii, Bacillus subtillis, Coniothryium minitans, Bacillus amyloliquefaciens, Agrobacterium radiobacter, Streptomyces griseoviridis, Trichoderma harzianum, Gliocladium catenulatum, Gliocladium virens.

[0082] In an embodiment the post-harvest treatment combination comprises one zeroresidue compounds, two zero residue compounds, three zero residue compounds, four zero residue compounds, five zero-residue compounds and six zero-residue compounds.

[0083] In an embodiment the concentration of one or more zero residue compounds is in the range of 0.1%-5 %, 0.1%-4%, 0.1%-3%, 0.1% - 2%, 0.2% - 2%, 0.3% - 2%, 0.4% - 2%, 0.5% - 2%, 0.6% - 2%, 0.7% - 2%, 0.8% - 2%, 0.9% - 2%, 1% - 2%, 1.1% - 2%, 1.2% - 2%, 1.3% - 2%, 1.4% - 2%, 1.5% - 2%, 1.6% - 2%, 1.7% - 2%, 1.8% - 2%, 1.9% - 2%, 2% - 0.1%, 1.9% - 0.1%, 1.8% - 0.1%, 1.7% - 0.1%, 1.6% - 0.1%, 1.5% - 0.1%, 1.3% - 0.1%, 1.2% - 0.1%, 1.4% - 0.1%, 1.1% - 0.1%, 1% - 0.1%, 0.9% - 0.1%, 0.8% - 0.1%, 0.7% - 0.1%, 0.6% - 0.1%, 0.5% - 0.1%, 0.4% - 0.1%, 0.3% - 0.1%, 0.2% - 0.1% of the total weight of the composition.

[0084] In an embodiment the concentration of Potassium sorbate is 0.3%-l%, Carbonic salts is 0.6%-1.8%, E473 is 0.1-0.4% of the total weight of the composition.

[0085] In an embodiment, the concentration of cinnamaldehyde and clove oil is in the range from about 0.1% to about 0.4% of the total weight of the composition. In another embodiment, the concentration of cinnamaldehyde is 0.1% to 0.4% of the total weight of the composition and clove oil is 0.1% to 0.3% of the total weight of the composition.

[0086] In an embodiment the concentration of sodium bicarbonate is 0.1% to about 2% of the total weight of the composition. In a preferred embodiment, the concentration is 0.7% of the total weight of the composition.

[0087] In an embodiment the concentration of peracetic acid is in the range from about 0.01% - 0.08% of the total weight of the composition. In a preferred embodiment, the concentration of peracetic acid is 0.08% of the total weight of the composition.

[0088] In an embodiment the concentration of Sodium percarbonate is in the range from about 0.01% to about 0.5% of the total weight of the composition. In a preferred embodiment concentration of sodium percarbonate is in the range from about 0.045% - 0.15% of the total weight of the composition.

[0089] In an embodiment, the constituents of the combination of the present disclosure may be tank mixed and sprayed, or may alternatively be mixed with surfactants and then sprayed.

[0090] In an embodiment, the one or more zero-residue compounds of instant disclosure is applied one or more times to the fruit or vegetable. In further embodiment, two or more different combinations of zero residue compounds are applied to the fruit or vegetables.

[0091] In an embodiment the present disclosure provides a method of application of postharvest treatment comprising one or more zero-reside compounds and optionally an additional agent selected from a synthetic fungicide or bio-fungicide or natural extract.

[0092] In an embodiment, the present disclosure provides a method for post-harvest treatment of fruits and vegetables to control microbial contamination and physiological disorders, comprising applying to the harvested produce a combination or composition comprising: a. one or more zero-residue compounds selected from the group consisting of sodium bicarbonate, peracetic acid, sodium percarbonate, potassium sorbate, E473, or a combination thereof, b. at least one additional component selected from: i. one fungicide, ii. a bio fungicide, iii. a natural extract, and iv. a combination of one or more fungicides and a bio fungicide or a natural extract.

[0093] In all the embodiments of the present disclosure, the method described comprises applying the solution of the combination, via shower, drencher, soaker or fumigation by applicators. Similarly, these combinations may be combined with subsequent applications inside the cold chamber through fumigant containers, cold fumigation, thermo applications, thermofogging, once the previous application of the coating of the invention has been carried out on the fruit when it is put in the cold storage chamber.

[0094] In another embodiment of the present disclosure the method of applying the combination is preferably dip or drenching.

[0095] In further embodiment the combination may be applied both before the preservation or inside the chamber, combined (in a mixture or separately) with fumigant or aerosol means or another similar type.

[0096] In another embodiment the fruits and vegetables include but not limited to pome fruits, such as apples, pears and kiwis; tropical fruits, such as avocados, mangos and papaya; and stone fruits, such as peaches, plums, cherries, nectarines, citrus fruits such as oranges, lemon and like.

[0097] In another embodiment the post-harvest disease includes but not limited to the one listed in Post Harvest Diseases of Fruits and Vegetable (Lindy Coates and Greg Johnson) (Fig. 1) In one embodiment, the compositions of the present invention can typically be manufactured by mixing the actives in the composition with an inert carrier, adding surfactants and other adjuvants and carriers as needed, and formulated into a solid or liquid formulations, including but not limited to wettable powders, granules, dusts, soluble (liquid) concentrates, suspension concentrates, oil-in-water emulsions, water-in-oil emulsions, emulsifiable concentrates, suspension concentrate, soluble concentrate, capsule suspensions, ZC formulations, oil dispersants or other known formulation types. The compositions may also be used for the treatment of plant propagation material such as seeds and the like.

[0098] Examples of excipients include solid carriers used in the formulation include fine powders or granules such as minerals such as kaolin clay, attapulgite clay, bentonite, montmorillonite, acid white Clay (acid white clay), pyrophyllite (pyrophyllite), talc (talc), diatomaceous earth (diatomaceous earth) and calcite (calcite); natural organic substances, Examples include corn rachis powder and walnut husk powder; synthetic organic substances such as urea; salts such as calcium carbonate and ammonium sulfate; synthetic inorganic substances such as synthetic hydrated silica; and liquid carriers, aromatic hydrocarbons such as xylene, alkylbenzene and methylnaphthalene; alcohols such as 2-propanol, ethylene glycol, propylene glycol and ethylene glycol monoethyl ether; ketones such as acetone, cyclohexanone and isophor isophorones; vegetable oils such as soybean oil and cottonseed oil; petroleum aliphatic hydrocarbons; esters; dimethylsulfoxide; acetonitrile; and water.

[0099] Examples of excipients include surfactants include anionic surfactants such as alkyl sulfates, alkylarylsulfonates, dialkylsulfo succinates, polyoxyethylene alkylarylether phosphates, lignosulfonic acids salts and naphthalene sulfonate formaldehyde polycondensates; and nonionic surfactants such as polyoxyethylene alkyl aryl ethers, polyoxyethylene alkyl polyoxypropylene block copolymers, and sorbitan fatty acid esters; and Cationic surfactants such as alkyl trimethyl ammonium salts. Examples of other formulation adjuvants include water-soluble polymers such as polyvinyl alcohol and polyvinylpyrrolidone; polysaccharides such as acacia, alginic acid and its salts, CMC (carboxymethyl cellulose), xanthum gum; inorganic substances such as silicon Magnesium aluminum oxide and aluminum oxide sol; preservatives; colorants and stabilizers such as PAP (acid phosphate isopropyl) and BHT.

[0100] Figures:

[0101] Fig 1 : Includes the post-harvest diseases listed in Post Harvest Diseases of Fruits and Vegetable (Lindy Coates and Greg Johnson)

[0102] Examples:

[0103] As will be demonstrated in the examples, the effectiveness of Zero residue compounds and their combinations thereof. While the above written description of the present disclosure and below examples will enable those skilled in the art to make and use what is presently the best mode, those skilled in the art will understand and appreciate the specific embodiments, methods and examples herein, variations, The existence of combinations and equivalents. Therefore, the present invention should not be limited to the specific embodiments, methods and examples described herein, but should be viewed in terms of all specific embodiments and methods within the scope and spirit of the present invention.

[0104] Example 1 - Control of green mold (Penicillium digitatum) on lemons using dip system

[0105] Materials and Methods:

[0106] The fruit was sanitized with 150 ppm Chlorine and stored at 10°C. The fruit were removed 24h before being used.

[0107] A spore suspension of 106Penicillium digitatum was prepared and used within 24h.

[0108] 7 treatments of a total of six replications of 40 fruit (40x6x7) were used per treatment. A sterile inoculation tool (2mm long, with a 2mm diameter) was dipped in the fresh spore suspension and the fruit were wounded at two sides of the equator. The fruit were placed in crates and stored at 25 °C for 14h to allow for the establishment of P. digitatum.

[0109] After the 14h incubation period the fruit were treated according to the treatments stated in Table 1. Treatments were performed as dip treatments for 1 min at 25°C water with a pH between 5-7. The temperature, pH, and EC of each treatment were recorded. The treated fruit were placed in boxes and enclosed with plastic bags (with ventilation holes) to establish a high humidity environment and stored at 25°C. The fruit was evaluated at 3-, 7-, and 14-days post treatment for any disease development. Fruit showing signs of decay were removed. Any signs of phytotoxicity (e.g., browning) were also recorded.

[0110] Treatments 1-7 were left to dry before continuing treatments 8-12

[0111] The below table further provides the active dosage used in above treatments:

[0112] After these applications, the following treatments were applied once the fruit was dry, as in a commercial packhouse setup. Observation:

[0113] Conclusion:

[0114] Based on the results obtained from the experiment all treatments showed to be effective in the control of Penicillium digitatum infections. With an increase in efficacy when treatments were combined with a second round of chemical treatments.

Claims

CLAIMS:

1. A post-harvest treatment combination comprising: a. one or more zero-residue compounds selected from the group comprising of sodium bicarbonate, peracetic acid, sodium percarbonate, potassium sorbate, E473; and b. at least one additional component selected from: i. one fungicide, ii. a bio fungicide, iii. a natural extract, and iv. a combination of one or more fungicides, bio fungicides or a natural extract;2. The combination as claimed in claim 1, wherein fungicide is a synthetic fungicide.

3. The combination as claimed in claim 2, wherein the synthetic fungicide is selected from the group consisting of imazalil, thiabendazole, pyrimethanil, fludioxonil, azoxystrobin.

4. The combination as claimed in claim 1, wherein the bio fungicide is selected from the group consisting of cinnamaldehyde, clove oil, eugenol, and thymol.

5. The combination as claimed in claim 1, wherein natural extract is selected from cinnamon, clove, citrus, mint, eucalyptus, citronella, eugenol, cinnamaldehyde, or thymol extract.

6. A post-harvest treatment composition comprising: a. one or more zero-residue compounds selected from the group consisting of sodium bicarbonate, peracetic acid, sodium percarbonate, potassium sorbate, E473; b. at least one additional component selected from: i. one fungicide, ii. a bio fungicide, iii. a natural extract, andiv. a combination of one or more fungicides, bio fungicides or a natural extract; and c. at least a suitable excipient.

7. The composition as claimed in claim 6, wherein the excipients are selected from surfactants, carriers, stabilizers, preservatives, and formulation adjuvants.

8. The composition as claimed in claim 6, wherein the composition is formulated as wettable powders, granules, emulsifiable concentrates, capsule suspensions, suspension concentrate, soluble concentrate, or oil dispersants.

9. The composition as claimed in claim 6, wherein the zero-residue compounds are present in a concentration range of 0.1% to 5% by weight.

10. The composition as claimed in claim 6, wherein the natural extract is selected from cinnamon, clove, citrus, mint, eucalyptus, citronella, eugenol, cinnamaldehyde, or thymol extract.

11. The composition as claimed in claim 10, wherein cinnamaldehyde is present in a concentration range of 0.1% to 0.4% by weight.

12. The composition as claimed in claim 10, wherein clove oil is present in a concentration range of 0.1% to 0.3% by weight.

13. A method for post-harvest treatment of fruits and vegetables to control microbial contamination and physiological disorders, comprising applying to the harvested produce a combination or composition comprising: a. one or more zero-residue compounds selected from the group consisting of sodium bicarbonate, peracetic acid, sodium percarbonate, potassium sorbate, E473, or a combination thereof, b. at least one additional component selected from: i. one fungicide, ii. a bio fungicide, iii. a natural extract, andiv. a combination of one or more fungicides and a bio fungicide or a natural extract.

14. The method as claimed in claim 13, wherein the composition is applied by method selected from dipping, drenching, spraying, fumigation, or thermofogging.

15. The method as claimed in claim 13, wherein the composition further comprises one or more synthetic fungicides selected from the group consisting of imazalil, thiabendazole, pyrimethanil, fludioxonil, azoxystrobin, and combinations thereof.

16. The method as claimed in claim 13, wherein the composition further comprises one or more biological fungicides or natural extracts selected from the group consisting of cinnamaldehyde, clove oil, eugenol, thymol, and extracts of cinnamon, clove, citrus, mint, and eucalyptus.

17. The method as claimed in claim 13, wherein the composition is applied sequentially, as a tank-mix, or as a pre-mix formulation.

18. The method as claimed in claim 13, wherein the composition is formulated as a liquid or solid formulation selected from wettable powders, granules, emulsifiable concentrates, capsule suspensions, suspension concentrate, soluble concentrate, or oil dispersants.

19. The method as claimed in claim 13, wherein the fruits and vegetables are selected from the group consisting of citrus fruits, pome fruits, tropical fruits, and stone fruits.

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