Allicin e tablet for freshness preservation of vegetables and fruits

Abstract

Provided in the present invention is a fruit freshness preservation method, comprising the steps of: treating fruits by using a compound as represented by formula (I), and then sealing the treated fruits. The method in the present invention can be used to prevent and control peach brown rot, peach soft rot, peach / strawberry blue mold, and peach / strawberry gray mold with an antimicrobial rate of ≥90%, reduces the decay rate of peaches and strawberries to ≤5% during storage, and keeps the functional components in fruits and vegetables unchanged, thereby preserving the excellent quality and flavor.

Description

Garlic E tablets for preserving fruits and vegetables Technical Field

[0001] This invention relates to the field of fruit and vegetable preservation, and specifically to a garlic E tablet for fruit and vegetable preservation. Background Technology

[0002] In my country, peaches ripen from June to August. In particular, the hot and humid weather during the plum rain season in Shanghai is conducive to the reproduction and spread of pathogens. The high temperature and humidity and poor ventilation in greenhouses lead to the rapid reproduction and spread of pathogens, causing severe rot of strawberries. Fungal diseases causing rot and loss is a huge bottleneck for the development of the industry.

[0003] Shanghai has nearly 30,000 mu (approximately 2,000 hectares) of strawberry cultivation area, making it a specialty fruit and vegetable of Shanghai and an important guarantee for the city's "fruit basket." The fruit is delicate and easily damaged by mechanical forces and microorganisms, leading to spoilage and post-harvest losses exceeding 25%. Shanghai also has about 60,000 mu (approximately 4,000 hectares) of peach cultivation, forming a regional pattern with Nanhui honey peaches, Fengxian yellow peaches, and Jinshan flat peaches as its distinctive varieties. Peaches are nutritious and delicious, but their soft texture makes them susceptible to microbial infection and they do not store well; post-harvest losses for peaches in my country can reach 20%-30%.

[0004] In existing technologies, long-term low-temperature storage usually faces the challenges of cold stress-induced metabolic disorders, resulting in chilling injury, deterioration of flavor and quality, and fruit collapse and decay.

[0005] Therefore, there is an urgent need in this field for a preservative for fruits.

[0006] Summary of the Invention

[0007] The purpose of this invention is to provide a fruit preservative.

[0008] In a first aspect, the present invention provides the use of a compound of formula (I) for preserving fruit by fumigation:

[0009] In a second aspect, the present invention provides a method for preserving fruit, comprising the steps of: treating fruit with a compound as shown in formula (I), and then sealing the treated fruit.

[0010] In another preferred embodiment, the fruit is a yellow peach, and the preservation includes: reducing browning symptoms of the fruit, increasing the content of carotenoids, total phenols and total flavonoids during the shelf life, maintaining normal softening of the fruit during the shelf life, and maintaining the content of volatile substances.

[0011] In another preferred embodiment, the fruit is a peach, and the preservation includes: maintaining appearance quality, reducing browning symptoms in the flesh, reducing fruit rot, and maintaining flesh quality.

[0012] In another preferred embodiment, the fruit is strawberry, and the preservation includes: reducing fruit softening, reducing rot rate, increasing total flavonoid content, and reducing the decrease of aroma components (ethyl butyrate, ethyl hexanoate, linalool, and 4-methoxy-2,5-dimethyl-3(2H)-furanone).

[0013] In another preferred embodiment, the treatment method includes fumigating the fruit with a preservative containing a compound of formula (I).

[0014] In another preferred embodiment, the method includes the step of fumigating the fruit with a preservative containing a compound of formula (I) for 1 to 30 days, more preferably 1 to 20 days, and even more preferably 1 to 15 days.

[0015] In another preferred embodiment, the processing method includes: placing the fruit in an atomized atmosphere of the compound of formula (I) and sealing it for preservation; preferably, the atomized atmosphere comprises 50-200 ppm of the compound of formula (I).

[0016] In another preferred embodiment, the treatment method includes: storing the fruit in a container containing an antibacterial pad of formula (I) compound and sealing it; preferably, the antibacterial pad is an antibacterial pad containing 50-200 ppm of formula (I) compound.

[0017] In another preferred embodiment, the processing method includes placing the fruit in a vaporized atmosphere of the compound of formula (I) in a storage device and sealing it for storage.

[0018] In another preferred embodiment, the preservative comprising the compound of formula (I) is selected from the group consisting of: diatomaceous earth dispersible tablets of the compound of formula (I), gel sustained-release formulations of the compound of formula (I), and carriers coated with a dispersion of the compound of formula (I).

[0019] In another preferred embodiment, the diatomaceous earth dispersion comprises 5 to 10 parts by weight of diatomaceous earth and 0.01 to 0.5 parts by weight of the compound represented by formula (I).

[0020] In another preferred embodiment, the diatomaceous earth dispersion comprises: 6 to 8 parts by weight of diatomaceous earth and 0.1 to 0.3 parts by weight of the compound represented by formula (I).

[0021] In another preferred embodiment, the diatomaceous earth dispersion is prepared by the following steps:

[0022] Take 6-8g of diatomaceous earth and 100-200μL of garlic E stock solution (containing 99% garlic E), compress them into tablets to obtain the diatomaceous earth dispersible tablets.

[0023] In another preferred embodiment, the gel sustained-release formulation comprises: 5,000 to 10,000 parts by weight of sodium polyacrylate and 25 to 200 parts by weight of the compound represented by formula (I).

[0024] In another preferred embodiment, the gel sustained-release formulation comprises: 5,000 to 10,000 parts by weight of sodium polyacrylate and 25 to 100 parts by weight of the compound represented by formula (I).

[0025] In another preferred embodiment, the gel sustained-release formulation comprises: 5,000 to 10,000 parts by weight of sodium polyacrylate and 25 to 75 parts by weight of the compound represented by formula (I).

[0026] In another preferred embodiment, the gel sustained-release formulation is prepared by the following steps:

[0027] A 5-10% sodium polyacrylate solution is mixed evenly with a 25-75 ppm allicin E dilution solution to form a gel. The gel is then placed into a double-layered breathable gel bag and sealed to obtain the gel sustained-release formulation.

[0028] In another preferred embodiment, the carrier is an antibacterial pad.

[0029] In another preferred embodiment, the amount of the preservative containing the compound of formula (I) is 1 to 100 mg / kg of fruit by weight, more preferably 10 to 90 mg / kg, more preferably 20 to 80 mg / kg, and most preferably 40 to 60 mg / kg.

[0030] In another preferred embodiment, the content of compound (I) in the fruit preservative is 1 to 5000 ppm, more preferably 1 to 1000 ppm, and even more preferably 1 to 500 ppm.

[0031] In another preferred embodiment, the fruit is selected from the group consisting of: peach, strawberry, apple, citrus, hawthorn, blueberry, pear, kiwi, grape, watermelon, tomato, plum, cherry, apricot, banana, or dragon fruit.

[0032] In another preferred embodiment, the method is used to treat fungal infections selected from the group consisting of: *Monilinia fructicola* (brown rot), *Botrytis cinerea* (gray mold), *Rhizopus stolonifer* (soft rot), *Penicillium expansum* (penicillium expansum), or combinations thereof.

[0033] In another preferred embodiment, the method is used to prevent and control fruit diseases selected from the group consisting of: brown rot, soft rot, blue mold, and gray mold.

[0034] In another preferred embodiment, the rate of decay of the fruit treated by the method is ≤15%, more preferably ≤10%, and even more preferably ≤5%.

[0035] In another preferred embodiment, the method has a mold inhibition rate of ≥80%, more preferably ≥90%, and even more preferably ≥95%.

[0036] It should be understood that, within the scope of this invention, the above-described technical features of this invention and the technical features specifically described below (such as in the embodiments) can be combined with each other to form new or preferred technical solutions. Due to space limitations, they will not be described in detail here. Attached Figure Description

[0037] Figure 1 shows the effect of garlic E on the colony diameter of *Streptococcus faecalis*, *Rhizopus stolonifer*, and *Botrytis cinerea*.

[0038] Figure 2 shows the colony expansion of *Streptococcus sclerotiorum* and *Rhizopus stolonifera* treated with garlic E.

[0039] Figure 3 shows the colony map and spore germination inhibition rate of *Botrytis cinerea* treated with garlic E.

[0040] Figure 4 shows the in vitro antibacterial effect of garlic E on pathogenic bacteria.

[0041] Figure 5 shows the in vivo inhibitory effect of allicin E on Penicillium expansum in yellow peach.

[0042] Figure 6 shows the in vivo inhibitory effect of garlic E sustained-release tablets on brown rot of yellow peach.

[0043] Figure 7 shows the results of a study on the effects of garlic E on the postharvest preservation of yellow peaches.

[0044] Figure 8 shows the effect of garlic E on the postharvest antioxidant activity of yellow peach.

[0045] Figure 9 shows the effect of garlic E on the quality of yellow peaches.

[0046] Figure 10 shows the results of a study on the effect of diatomaceous earth-released garlic E on postharvest preservation of peaches.

[0047] Figure 11 shows the results of a study on the postharvest preservation of peaches using gel-released garlic E.

[0048] Figure 12 shows the results of a study on the effect of short-term filter paper fumigation with garlic E on postharvest preservation of peaches.

[0049] Figure 13 shows the results of a study on the effect of short-term fumigation of garlic E on postharvest preservation of peaches.

[0050] Figure 14 shows the results of a study on the effect of garlic E on strawberry preservation.

[0051] Figure 15 shows the results of a study on the effect of garlic E on strawberry preservation.

[0052] Figure 16 shows the changes in composition of strawberries treated with garlic E.

[0053] Figure 17 shows the results of the study on the preservation of 'Zhangji' strawberries using garlic E compound technology.

[0054] Figure 18 shows the results of the study on the preservation of 'Hongyan' strawberries using garlic E compound technology. Detailed Implementation

[0055] Through extensive and in-depth research, and after numerous experiments and screenings, the inventors unexpectedly discovered for the first time that garlic E can be used to prepare fruit preservatives. Experiments show that garlic E can prevent and control peach brown rot, peach soft rot, peach / strawberry blue mold, and peach / strawberry gray mold, with an inhibition rate of ≥90% and a rot rate of ≤5%, while maintaining the functional components of fruits and vegetables, thus preserving excellent quality and flavor. Based on this, the present invention was completed.

[0056] the term

[0057] To facilitate understanding of the invention, certain technical and scientific terms are specifically defined below. Unless otherwise expressly defined herein, all other technical and scientific terms used herein have the meanings commonly understood by one of ordinary skill in the art to which this invention pertains. Before describing the invention, it should be understood that the invention is not limited to the specific methods and experimental conditions described, as such methods and conditions can vary. It should also be understood that the terminology used herein is intended only to describe particular embodiments and is not intended to be restrictive; the scope of the invention will be limited only by the appended claims.

[0058] As used herein, the term “comprising” or its variations such as “including” or “comprising” are understood to include the said element or component without excluding other elements or other components.

[0059] The term “about” can refer to a value or composition within an acceptable margin of error for a particular value or composition as determined by a person skilled in the art, depending in part on how the value or composition is measured or determined. For example, as used herein, the expression “about 100” includes all values ​​between 99 and 101 (e.g., 99.1, 99.2, 99.3, 99.4, etc.).

[0060] As used herein, unless otherwise stated, any concentration range, percentage range, proportion range, or integer range shall be understood to include any integer value within the range and, where appropriate, its fractional value (e.g., one-tenth and one-hundredth of an integer).

[0061] As used herein, the term “and / or” refers to and covers any and all possible combinations of one or more of the related listed items.

[0062] As used in this article, the terms “M. fructicola” and “peach brown rot pathogen” are used interchangeably.

[0063] As used herein, the terms “B. cinerea” and “Botrytis cinerea” are used interchangeably.

[0064] As used in this article, the terms “R. stolonifer” and “Rhizopus stolonifer” are used interchangeably.

[0065] As used in this article, the terms “P. expansum” and “expansum” are used interchangeably.

[0066] Garlic E

[0067] ALE (Allicin E) is a single compound synthesized biomimetically by modifying the structure outside the antibacterial active group of ordinary allicin. Its structure is shown in the following formula:

[0068] Garlic E has broad-spectrum bactericidal and green safety characteristics, and can effectively replace traditional antibiotics, supporting environmental disinfection, animal and plant protection, preservation, and upgrading of the biopharmaceutical industry.

[0069] Peach brown rot

[0070] Peach brown rot, also known as gray rot, gray mold, fruit rot, and sclerotinia rot, is a disease caused by *Sclerotinia sclerotiorum* and *Sclerotinia drupe*. It primarily affects the fruit, occurring from the young fruit stage to maturity, with the most severe damage to fruit near maturity and during storage. It can cause significant fruit rot and drop. Infected fruit not only spreads within the orchard but also during storage and transportation, resulting in substantial losses. Furthermore, the disease can also damage flowers, leaves, and branches in the field.

[0071] The method of the present invention

[0072] The present invention provides a method for preserving fruit, comprising the steps of: treating fruit with a compound as shown in formula (I), and then sealing the treated fruit.

[0073] In a preferred embodiment, the method of the present invention includes the step of fumigating fruit with a preservative containing a compound of formula (I). The preservative containing a compound of formula (I) is selected from the group consisting of: diatomaceous earth dispersible tablets of the compound of formula (I), gel-release formulations of the compound of formula (I), and carriers coated with a dispersion of the compound of formula (I).

[0074] In the method of the present invention, the fruit preservation effect is best when the content of compound of formula (I) is 100 to 200 ppm, and the mold inhibition rate is as high as 95%, and the maximum is 100%.

[0075] Fruits treated using the method of this invention not only have a reduced rate of decay but also retain their nutritional components, and may even have their nutritional content increased. For example, the total phenols in yellow peaches treated using this method are 1.2 times higher than those in untreated peaches. Furthermore, fruits treated using this method maintain good firmness and reduce the loss of aroma compounds.

[0076] In this invention, the optimal time for treating fruit using the method of this invention is 1 to 30 days. Within 1 to 15 days, the fruit has optimal firmness, high nutrient content, minimal loss of aroma substances, and low rot rate.

[0077] The main advantages of this invention include:

[0078] 1. Fruits treated by the method of this invention have a reduced rate of decay and a good preservation effect.

[0079] 2. Fruits treated by the method of this invention not only have a good preservation effect, but also retain their original flavor, maintain their nutritional content, and may even increase their nutritional content.

[0080] 3. The method of the present invention is simple to operate and has a good antibacterial effect.

[0081] The present invention will be further illustrated below with reference to specific embodiments. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Experimental methods in the following embodiments, unless otherwise specified, are generally performed under conventional conditions, such as those described in Sambrook et al., Molecular Cloning: A Laboratory Manual (New York: Cold Spring Harbor Laboratory Press, 1989), or as recommended by the manufacturer. Unless otherwise stated, percentages and parts are by weight.

[0082] General Method

[0083] Preparation of diatomaceous earth dispersion tablets

[0084] Take 6-8g of diatomaceous earth and 100-200μL of garlic E stock solution (containing 99% garlic E, which is approximately 0.113-0.227g after conversion), mix thoroughly and compress into tablets to obtain diatomaceous earth dispersible tablets for subsequent experiments.

[0085] Preparation of gel sustained-release formulations

[0086] A 5-10% sodium polyacrylate solution is mixed evenly with a 25-75 ppm allicin E dilution solution to form a gel. The gel is then placed in a double-layered breathable gel bag and sealed to obtain the gel sustained-release formulation for subsequent experiments.

[0087] Example 1: Isolation and Identification of Major Diseases and Pathogenic Bacteria of Peach

[0088] Diseased fruit was collected from the Shanghai area, and pathogenic microorganisms were continuously isolated and identified.

[0089] The main pathogen causing peach brown rot was identified as *Monilinia fructicola*; the main pathogen causing peach soft rot was *Rhizopus stolonifer*; the main pathogen causing peach / strawberry blue mold was *Penicillium expansum*; and the main pathogen causing peach / strawberry gray mold was *Botrytis cinerea*. The following study investigates the inhibitory effect of garlic E on the above-mentioned pathogenic microorganisms.

[0090] Example 2: In vitro antibacterial experiment of garlic E.

[0091] 2.1 Methods

[0092] The colony expansion of *Botrytis cinerea* was determined using the medicated cake culture method. Different concentrations of allicin E (ALE) were added to various culture media for initial concentration screening, as shown in Table 1. Colony diameter was measured and recorded every 24 hours using the cross-sectional method. After 48 hours, each treatment group was observed. The concentration at which no colonies grew at any given ALE concentration was designated as the minimum inhibitory concentration (MIC). The minimum concentration at which no colonies grew at any given concentration after 144 hours of incubation was designated as the minimum fungicidal concentration (MFC).

[0093] Based on the initial screening results of the treatment concentration, the concentration range was further narrowed down, and the concentration of garlic E was treated according to Table 2 in order to further determine the optimal treatment concentration.

[0094] 2.2 Results

[0095] The experimental setup is shown in Table 1, where “+” indicates that the treatment was carried out at that concentration.

[0096] Table 1

[0097] After 48h and 120h of cultivation, the MIC and MFC of allicin in Botrytis cinerea were both 200ppm; the MIC and MFC of allicin in Rhizopus stolonifera were both 400ppm; and the MIC of allicin in Streptococcus faecalis was 200ppm and the MFC was 400ppm.

[0098] Figure 1 shows the effect of garlic E on the colony diameter of *Streptococcus faecalis*, *Rhizopus stolonifer*, and *Botrytis cinerea*.

[0099] Figure 2 shows the colony expansion of *Streptococcus sclerotiorum* and *Rhizopus stolonifera* treated with garlic E.

[0100] As shown in Figure 3, from day 1 to 6, the diameter of *Botrytis cinerea* colonies in the drug-treated medium was significantly lower than that in the control group (CK), decreasing in a dose-dependent manner. Furthermore, *Botrytis cinerea* did not grow in the 200 ppm drug-treated medium during this process, and its spore germination was completely inhibited.

[0101] As shown in Figure 4, the in vitro bactericidal study of garlic E-in against two major pathogenic microorganisms, M. fructticola and B. cinerea, determined that the minimum inhibitory concentration (MIC) was 160 ppm for both. 80 ppm significantly inhibited the four bacteria, while 160 ppm showed an extremely significant inhibitory effect.

[0102] Table 2

[0103] As shown in Table 2 and Figure 4, in vitro bactericidal studies of garlic E-in against two major pathogenic microorganisms, *M. fructicola* and *B. cinerea*, determined the minimum inhibitory concentration (MIC) to be 160 ppm for both, and the inhibition rate against *R. stolonifer* and *P. expansum* exceeded 90%. Garlic E-in showed sensitive inhibitory effects against the pathogens of brown rot and gray mold, achieving approximately 90% inhibition at 80 ppm in vitro, nearly 100% inhibition against gray mold, and approximately 70% inhibition against soft rot and blue mold.

[0104] Example 3: Study on the effect of garlic E on postharvest preservation of yellow peaches

[0105] 3.1 Method

[0106] To screen the optimal ALE treatment concentration for peaches, four treatment groups (25, 50, 100, 200 ppm) with different ALE concentrations were used, with distilled water as the control group (CK). Approximately 360 fruits were selected and randomly divided into five groups. First, wounds were made on the yellow peaches and inoculated with Penicillium flocculation. Two hours after inoculation, the inoculated yellow peaches were laid flat on a table covered with sterile fabric. The fruits were evenly sprayed with different concentrations of ALE using a nano-sprayer, with each fruit sprayed for 5 seconds. After air drying, the fruits were placed in polyethylene preservation bags, laid flat in a single layer in a plastic basket, and the bag openings were tied tightly with rubber bands. The bags were then stored at room temperature (25±2℃) and relative humidity (90±5%) for 5 days.

[0107] Furthermore, the surface of yellow peaches was inoculated with spores of the pathogen of brown rot at a concentration of 50 ppm. The control group was left untreated and left at room temperature for 48 hours.

[0108] At 10, 20, and 30 days of low-temperature storage, 30 fruits from each treatment were sampled and transferred to 25°C for 3 days to simulate room-temperature shelf life, denoted as 10dS3, 20dS3, and 30dS3, respectively. The cross-sectional appearance of the peaches was photographed at each time point, and the browning index was calculated. After measuring physiological indicators such as firmness, the samples were chopped and immediately frozen in liquid nitrogen at -80°C for subsequent indicator measurements. Three replicates were performed for each treatment, with 10 fruits per replicate.

[0109] 3.2 Results

[0110] As shown in Figure 5, the inhibitory effect increases with increasing concentration; both 100 ppm and 200 ppm can effectively inhibit the infection of Penicillium floribundum in Prunus cerasifera.

[0111] As shown in Figure 6, spraying with 50 ppm garlic E can effectively inhibit the infection and disease development of in vivo reverse brown rot, with a significant difference observed after 24 hours.

[0112] As shown in Figure 7, allicin E effectively reduced the rate of decay and browning in yellow peaches during their shelf life after low-temperature storage. Peach flesh showed no browning during the 10-day shelf life (10dS3) after low-temperature storage, but significant browning occurred at 20dS3. Different ALE treatments effectively alleviated the browning symptoms. The browning indices of fruits treated with 300 mg / L, 200 mg / L, and 100 mg / L ALE were 25.75%, 4.28%, and 20.25%, respectively, significantly lower than the 63.14% of the control group, with the 200 mg / L ALE treatment group showing the most significant reduction. At 30 days post-treatment (3dS3), browning of the peaches became more severe. The browning index in the control group reached 85.43%, while the 300 mg / L and 100 mg / L ALE treatment groups also reached 70% and 52.2%, respectively, rendering them inedible. In contrast, the browning index in the 200 mg / L ALE treatment group was only 20.75%, indicating that 200 mg / L ALE treatment effectively reduced browning and maintained the commercial quality of the peaches. Furthermore, after 30 days of storage, the rate of decay was significantly lower than that in the untreated group.

[0113] As shown in Figure 8, garlic E increased the content of carotenoids, total phenols, and total flavonoids in yellow peaches during shelf life. The control group reached its peak at 10 dS3 (189.36 mg / kg), while the treatment group reached its peak at 20 dS3 (215.78 mg / kg). At this point, the total phenol content in the treatment group was 1.2 times that of the control group, and the total phenol content at 20 dS3 and 30 dS3 was significantly higher than that of the control (p<0.05). Unlike the trend of total phenol content, flavonoid content showed a continuous increase throughout storage, but the increase was more pronounced in the treatment group, significantly higher than the control group at 20 dS3 and 30 dS3. At 20 dS3, the flavonoid content in the treatment group was 1.4 times that of the control group. Carotenoid content increased slowly throughout storage, with a significant difference between the treatment group and the control group at 20 dS3. This indicates that ALE can effectively reduce the decrease in total phenol content and significantly increase the total flavonoid content in the later stages of storage, while maintaining the carotenoid content, thereby maintaining the nutritional quality and antioxidant capacity of peaches during storage.

[0114] As shown in Figure 9, garlic E treatment effectively maintained normal softening and a relatively good content of volatile substances in yellow peaches during their shelf life. Compared to day 0, the firmness of the peaches decreased rapidly during the shelf life at room temperature. Throughout the entire shelf life, the firmness of peaches treated with 200 mg / L ALE decreased to below 10 N, while the firmness of the control group increased continuously with the extension of storage time, reaching 11.64 N and 18.65 N at 20 dS3 and 30 dS3, respectively, significantly higher than that of the treated group (P<0.01). This indicates that 200 mg / L ALE can effectively maintain the fruit's ripening and softening ability, improving the fruit's storage quality. Simultaneously, garlic E treatment effectively slowed down the loss of aroma substances in yellow peaches during storage.

[0115] Example 4: Study on the effect of garlic E on postharvest preservation of peaches

[0116] 4.1 Methods

[0117] Collect peaches, select ten peaches per bag, and pack them into polyethylene preservation bags. Different slow-release materials are added to each bag according to the different treatment groups, and the following four treatments are performed:

[0118] CK: No treatment required.

[0119] T1: Diatomaceous earth tablets for sustained-release fumigation 25mg / kg, 50mg / kg, 75mg / kg

[0120] T2: Gel sustained-release fumigation 25mg / kg, 50mg / kg, 75mg / kg

[0121] T3: Filter paper fumigation for 2 hours (25mg / kg, 50mg / kg, 75mg / kg)

[0122] Secure the bag opening with a rubber band, ensuring the peaches are not stacked. Lay the peaches, along with the bag, flat in a plastic basket lined with sterile fabric and store in a cold storage at 0±2℃ with a relative humidity of 90±5%. Samples were collected every 10 days (for a total of three collections). On days 10, 20, and 30, 15 peaches were transferred to 25℃ for 3 days to simulate a shelf life, denoted as 10dS3, 20dS3, and 30dS3, respectively. Three replicates were set up for each sampling point, with 5 peaches per replicate, for a total of 375 peaches. The cross-sectional appearance of the peaches at each sampling point was photographed, and the decay index and browning index were determined. Physiological indicators such as firmness and soluble solids were measured. Based on the physiological indicators of the fresh samples, the preservation quality was preliminarily determined, and the optimal slow-release concentration of garlic E was screened. Each collected sample was immediately frozen in liquid nitrogen at -80℃ for subsequent quality indicator determination.

[0123] 4.2 Results

[0124] As shown in Figure 10, the effects of diatomaceous earth slow-release garlic E treatment on the appearance quality and shelf-life browning of peach flesh were investigated. Garlic E effectively reduced fruit rot and maintained good flesh quality. The 50 mg / kg concentration fumigation treatment was particularly effective. Diatomaceous earth slow-release garlic E treatment effectively reduced the rot rate of peaches; the rot rate in the control group reached 12.5% ​​after 25 days, while the rot rate in the three slow-release treatments was below 7.5%, with 50 mg / kg showing the best effect, achieving a rot rate below 5%. Garlic E effectively maintained fruit firmness and soluble solids content.

[0125] As shown in Figure 11, the effects of gel-released garlic E treatment on the appearance quality and shelf-life browning of peach flesh were investigated. Garlic E effectively reduced fruit rot and maintained good flesh quality. Fumigation treatment at a concentration of 50 mg / kg showed particularly good results, with less browning of the flesh. Gel-released garlic E treatment effectively reduced the rot rate of peaches; the rot rate in the 25-day control group reached 14.5%. All three concentrations of slow-release treatments effectively reduced the rot rate. Considering the overall flesh quality, the recommended treatment concentration is 50 mg / kg, with a rot rate below 5%. Garlic E effectively maintained fruit firmness and soluble solids content.

[0126] As shown in Figure 12, short-term filter paper fumigation with garlic E treatment affected the appearance quality and shelf-life browning of peach flesh. Garlic E effectively reduced fruit rot and maintained good flesh quality. The 25 mg / kg concentration fumigation treatment was particularly effective, resulting in less browning. Short-term filter paper fumigation with garlic E effectively reduced the rot rate of peaches; the rot rate in the 25-day control group reached 14.5%. All three slow-release treatments effectively reduced the rot rate. Considering overall flesh quality, the recommended treatment concentration is 25 mg / kg, with a rot rate below 7%. Garlic E effectively maintained the soluble solids content of the fruit.

[0127] The results showed that regardless of the fumigation method used, the presence of a corresponding concentration of garlic E in the storage environment could effectively preserve freshness.

[0128] Example 5: Results of a study on the effect of garlic E on strawberry preservation

[0129] 5.1 Method

[0130] Strawberries harvested at 70% maturity without mechanical damage or rot were brought back to the laboratory for a strawberry preservation experiment. Garlic E-coated preservation paper was laid flat in a frame, and strawberries were sprayed again with 100 ppm ALE concentration before sealing with preservation film. A control group was placed in a frame with ordinary coated paper and atomized purified water. The coating solution was prepared by mixing hydroxyethyl cellulose (HEC) (1%, w / v) with distilled water, stirring at 80°C for 1 hour, cooling to room temperature, adding glycerol (30%, w / w), and then adding ALE to the solution to prepare a 100 ppm concentration coating solution. A control group without garlic E was used.

[0131] CK1 (No treatment required)

[0132] CK2 (Atomized Pure Water + Moisturizing Pad)

[0133] T1 (100ppm Garlic E Essence Atomized + Moisturizing Pad)

[0134] T2 (atomized 100ppm garlic E essence + antibacterial pad containing 100ppm garlic E essence)

[0135] T3 (Antibacterial pad containing 100ppm allicin E)

[0136] 5.2 Results

[0137] As shown in Figure 13, at 5 and 15 days, the treated group had higher hardness than the control group; at 15 days, the treated group had higher soluble solids content than the control group; at 15 days, the decay rate of the control group was about 20%, while that of the treated group was 4.5%. As time increased, the significant difference increased. At 20 days, the decay rate of the control group was about 55%, while that of the treated group was 6.8%.

[0138] As shown in Figure 14, at 15 days, the decay rate of the control group was higher than that of the treatment group, with only 1% decay rate in the treatment group and 40% in the control group. The significant difference increased with time; at 20 days, the decay rate of the control group was 68.5%, while that of the treatment group was only 4%. At 5 days, the treatment group had higher firmness than the control group, indicating that garlic E treatment could maintain the firmness of the fruit and reduce its decay rate. At 20 days, the soluble solids (TSS) content of the treatment group was higher than that of the control group, indicating that garlic E treatment can reduce the loss of nutrients during fruit storage.

[0139] As shown in Figure 15, the total flavonoid content in both the treatment and control groups increased over time from 0 to 15 days. At 10 and 15 days, the total flavonoid content in the treatment group was higher than that in the control group. Similarly, the total phenolic content in both groups increased over time from 0 to 15 days. At 0, 10, and 20 days, the total phenolic content in the treatment group was higher than that in the control group. During storage, the MDA content in both groups increased over time, and throughout the entire storage process, the MDA content in the treatment group was significantly lower than that in the control group, indicating that the intracellular peroxide level in the treatment group was significantly lower than that in the control group.

[0140] As shown in Figure 16, ethyl butyrate, ethyl hexanoate, linalool, and 4-methoxy-2,5-dimethyl-3(2H)-furanone are the main aroma components in strawberries. The content of aroma substances in the treatment group and the control group decreased over time from 0 to 15 days. The content of the four main aroma components in the treatment group was significantly higher than that in the control group.

[0141] As shown in Figure 17, the decay rate of CK1 was 15%, the decay rate of CK2 was 22%, and the decay rates of T1, T2 and T3 were all less than 5%.

[0142] As shown in Figure 18, the decay rate of CK1 was 25%, the decay rate of CK2 was 35%, and the decay rates of T1, T2 and T3 were all less than 5%.

[0143] All documents mentioned in this invention are incorporated herein by reference as if each document were individually incorporated by reference. Furthermore, it should be understood that after reading the foregoing teachings of this invention, those skilled in the art can make various alterations or modifications to this invention, and these equivalent forms also fall within the scope defined by the appended claims.

Claims

1. Use of a compound of formula (I) characterized in that, Method for preserving fruits by fumigation:

2. A method for preserving fruits, characterized by, The steps include: treating the fruit with a compound as shown in formula (I), and then sealing the treated fruit.

3. The method of claim 2, wherein, The treatment method includes fumigating the fruit with a preservative containing a compound of formula (I).

4. The method of claim 2, wherein, The preservative containing compound (I) is selected from the group consisting of: diatomaceous earth dispersible tablets of compound (I), gel sustained-release formulations of compound (I), and carriers coated with dispersions of compound (I).

5. The method of claim 4, wherein, The diatomaceous earth dispersion tablets comprise: 5 to 10 parts by weight of diatomaceous earth and 0.01 to 0.5 parts by weight of the compound shown in formula (I).

6. The method of claim 4, wherein, The gel sustained-release formulation comprises: 5,000 to 10,000 parts by weight of sodium polyacrylate and 25 to 200 parts by weight of the compound shown in formula (I).

7. The method of claim 2, wherein, In the preservative containing compound (I), the amount of compound (I) used is 1 to 100 mg / kg of fruit.

8. The method of claim 2, wherein, In the preservative containing compound (I), the amount of compound (I) used is 10-90 mg / kg of fruit by mass ratio.

9. The method of claim 2, wherein, In the preservative containing compound (I), the amount of compound (I) used is 20-80 mg / kg of fruit by weight.

10. The method of claim 2, wherein, In the preservative containing compound (I), the amount of compound (I) used is 40-60 mg / kg of fruit by mass ratio.

11. The method of claim 2, wherein, The fruits mentioned are selected from the following group: peach, strawberry, apple, citrus, hawthorn, blueberry, pear, kiwi, grape, watermelon, tomato, plum, cherry, apricot, banana, or dragon fruit.

12. The method of claim 2, wherein, The method described is used to treat fungal infections selected from the group consisting of: *Monilinia fructicola* (brown rot), *Botrytis cinerea* (gray mold), *Rhizopus stolonifer* (soft rot), *Penicillium expansum* (penicillium expansum), or combinations thereof.

13. The method of claim 2, wherein, The method described is used to prevent and control fruit diseases selected from the following group: brown rot, soft rot, blue mold, and gray mold.

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