WO2012077140A1

WO2012077140A1 - Composition for the treatment of fruit and vegetable products

Info

Publication number: WO2012077140A1
Application number: PCT/IT2010/000485
Authority: WO
Inventors: Pier Giorgio Pifferi
Original assignee: Consorzio Delle Buone Idee Societa' Consortile A Responsabilita' Limitata
Priority date: 2010-12-06
Filing date: 2010-12-06
Publication date: 2012-06-14
Also published as: WO2012077140A8; SMAP201300069A

Abstract

A composition for the treatment of fruit and vegetable products, which comprises, in any proportion, at least one substance, which is preferably selected from chemical elements in the pure state and in the molecular state, also in combination with other elements, mineral salts, carbohydrates, vitamins, amino acids, enzymes, polyphenols, alkaloids, alkaline substances, synthesized and natural pharmaceutical substances, extracts of plant, mineral and/or animal origin, acid substances, polymers and any combination thereof. The provision of the substance to fruit and vegetable products produces variations of the characteristics of the product with respect to standard values for that type of product.

Description

COMPOSITION FOR THE TREATMENT OF FRUIT AND VEGETABLE

PRODUCTS

Technical Field

The present invention relates to a composition for the treatment of fruit and vegetable products.

Background Art

Nowadays, a company that wishes to emerge in a market as competitive and saturated as that of fruit and vegetable products (in particular, potatoes) has to be capable of offering the potential customer an additional "extra", in order to attract the customer's attention, so diverting attention from the products of the competition.

In this regard, a first possible direction to pursue is to find solutions that make it possible to lower the cost of the product, by acting, not on the raw material or labour, but on the costs associated with selling the product. Of these, increasing importance is assumed by the costs of logistics, which are associated for example with conservation of the product during the various different phases through which it goes before it arrives on the shelves of shops and, finally, in the homes of consumers.

During these phases (which include harvest, storage, distribution and sale), and in particular as a result of their being prolonged over time, potatoes, and many other fruit and vegetable products, are highly subject to the danger of losing their organoleptic qualities, and therefore of developing unpleasant taste and aroma.

This loss can be ascribed to a plurality of events which, if not adequately countered, tend to arise with the passage of time. Chief among these events which can be observed in the potato are phenomena of germination, gemmation and in general of vegetative revival, which produce a greening that compromises the organoleptic qualities of the tubers. In this way the tubers become unacceptable to the consumer (for example as a result of the increase in the concentrations of polyphenols, such as chlorogenic acid, which produce browning in the raw or cooked tuber).

Moreover, the increase can be observed of counter-nutritional factors such as glycoalkaloids, as well as the decrease of amide with the consequent production of soluble sugars, right up to the development of diseases owing to infections of phytopathogen organisms.

According to a different route of differentiation, which as previously mentioned is necessary in such highly competitive market sectors, a company can aim for commercial success by offering functional foods.

In particular, the growing attention paid by the public and by the mass media to the nutriceutical properties of products (which are therefore understood as preventive therapy), often ensure those who can offer them an undoubted competitive advantage.

With reference to known conservation techniques, in order to inhibit germination methods are known such as keeping the products to be conserved at temperatures that are comprised between 1°C and 8°C, irradiation with gamma rays, or treatment with chemically-synthesised molecules. These molecules are principally maleic hydrazide (nH), tetrachloronitrobenzene (TCNB), alpha-methyl-naphthalenate (MENA), isopropyl-N-(3-chlorophenyl) carbonate (CIPC), known as chloropham (this last molecule is the most widely used). These molecules are carried by inert powders in aerosol or solution/emulsion form, with which the tuber is subjected respectively to dusting, atomization or wetting by immersion.

Such solutions are not, however, without drawbacks.

Indeed, they are in general not completely satisfactory from the point of view of the results. Moreover, it is often difficult to ensure maintenance at low temperatures, while the use of the above mentioned molecules often poses problems associated with toxicity of those molecules for the consumer.

These drawbacks are partly solved by the use of oxygenated water, as disclosed in WO 00/05969, which however has evident limits which are linked to its chemical instability and to the necessity of carrying out repeated treatments (thus negatively influencing the economy of the solution).

EP 1790225 proposes a different approach, which is aimed at detaching the sprouts that may have formed during conservation, by means of using a preparation based on oil of cloves. This solution however is hardly accepted by the consumer.

Disclosure of the Invention

The aim of the present invention is to solve the above-mentioned drawbacks, by providing a composition to be provided to fruit and vegetable products which makes it possible to differentiate the product, such differentiation possibly being exploitable commercially.

Within this aim, an object of the invention is to provide a composition to be provided to fruit and vegetable products for their nutritional enrichment:

A further object of the invention is to provide a composition that, once provided to fruit and vegetable products, ensures the stability of their organoleptic qualities.

A further object of the invention is to provide a composition to be provided to fruit and vegetable products which is capable of conferring nutriceutical qualities on the treated products.

A further object of the invention is to provide a composition that, once provided to fruit and vegetable products, prevents or retards the onset of harmful phenomena, such as germination.

A further object of the invention is to provide a composition whose effectiveness is ensured even when the products to which it has been provided are exposed to a wide range of temperatures, humidity levels and lighting levels.

Another object of the invention is to provide a composition that is capable of containing the development and proliferation of phytopathogen organisms, parasites and physiopathies in the fruit and vegetable products.

Another object of the invention is to provide a composition that is completely non-toxic .

A further object of the invention is to provide a composition that ensures a high level of reliability in operation.

A further object of the invention is to provide a composition that can be easily made from elements and materials that are easily sourced on the market.

A further object of the invention is to provide a composition that can be made at low cost and safely applied.

This aim, as well as these and other objects which will become better apparent hereinafter, are achieved by a composition for the treatment of fruit and vegetable products, characterized in that it comprises, in any proportion, at least one substance, which is preferably selected from chemical elements in the pure state and in the molecular state, including in combination with other elements, mineral salts, carbohydrates, vitamins, amino acids, enzymes, polyphenols, alkaloids, alkaline substances, synthesized and natural pharmaceutical substances, extracts of plant, mineral and/or animal origin, acid substances, polymers and any combination thereof, the provision of said product to fruit and vegetable products producing variations in the characteristics of the product in respect of standard values for that type of product.

Further characteristics and advantages of the invention will become better apparent from the detailed description that follows of some preferred, but not exclusive, embodiments of the composition according to the invention.

Ways of carrying out the invention

The composition according to the invention, which is indicated for the treatment of fruit and vegetable products, comprises, in any proportion, at least one substance, which is preferably selected from chemical elements in the pure state and in the molecular state, including in combination with other elements, mineral salts, carbohydrates (for example polysaccharides), vitamins, amino acids, enzymes, polyphenols, alkaloids, alkaline substances, synthesized and natural pharmaceutical substances, extracts of plant, mineral and/or animal origin, acid substances, polymers and any combination thereof.

The provision of such substance, which is contained in the composition, to fruit and vegetable products produces variations of their characteristics with respect to standard values for that type of product.

It should be noted that the treatment of fruit and vegetable products constitutes a preferred but not exclusive application of the composition according to the invention, which can also be employed for the treatment of different types of product, as a function of the specific applicative requirements.

In more detail, in order to meet a first possible aim, such substance has nutriceutical valency: in this way, its provision to fruit and vegetable products makes it possible to produce an increase in their nutriceutical qualities. Such qualities can be of the type for controlling body weight, for restoring physiological equilibrium, for prevention of ageing and cancers (by using for example substances like polyphenols), cardiopathies, strokes, neuro-degenerative diseases, types of anaemia, arthritis, other diseases and pathologies, and in general they are of the type that is adapted to produce an increase in the overall health of the individual.

With reference to a second possible aim, the substance has stabilizing valency: in this case, the provision of the substance to the fruit and vegetable products (by means of treatment with the composition) favours stability during their conservation, by inhibiting germination, gemmation and other phenomena that are harmful to their organoleptic qualities.

The possibility is not excluded of providing compositions according to the invention which are capable of pursuing both the aims indicated above, by means of an appropriate choice of the substance, or of the substances, with which the composition itself will be provided.

In particular, according to a solution of particular practical interest, described for the purposes of non-limiting illustration of the application of the invention, the composition according to the invention comprises at least one antioxidant agent which is preferably selected from among ascorbic acid and a curcuminoid, for the treatment of fruit and vegetable products, and in particular of tubers.

It should be made clear from this point onward that the use of an antioxidant agent for the treatment of tubers, and more specifically of potatoes, constitutes the preferred application of such composition, and it is to this that reference will constantly be made hereinafter.

Applications of the present invention are not excluded, however, which are aimed at the treatment of different fruit and vegetable products, for example onions, garlic, carrots, tomatoes, pumpkins, aubergines, fruit etc., with the possibility of acting directly on the finished products, but also on the seeds, on the bulbs, or on other parts of the plant.

It should equally be observed that the possibility is not excluded of providing compositions that comprise other types of substance (among those listed previously) or in any case antioxidant agents that are different from those cited previously (or a combination of the former with the latter), for example by using plant extracts whose active ingredients are known for their properties of slowing and preventing the oxidating reactions of other substances with which they come into contact.

Of these plants, we cite for purely illustrative and non-limiting purposes Brassica oleracea (commonly known as cabbage), Cinnamomum zeylanicum (cinnamon), Origanum majorana (marjoram), Salvia officinalis

(sage), Thymus vulgaris (thyme).

The provision of the composition according to the invention to plant products, as will be better illustrated hereinafter, produces the nutritional enrichment, also for nutriceutical purposes, of the products and favours their stability during their conservation, by virtue of the choice to use substances such as the antioxidant agents, which are thus capable of inhibiting germination, gemmation and the occurrence of other phenomena that are harmful to the organoleptic qualities of such products.

Usefully, with reference to the choice to use ascorbic acid as at least one of the antioxidant agents that are comprised in the composition according to the invention, such ascorbic acid can be dissolved in a solvent in a proportion that can vary from 0.01% to 12%, such proportions referring to the weight of such composition.

Preferably, the ascorbic acid is dissolved in the solvent in a proportion that can vary from 0.1% to 6%, such proportions referring to the weight of such composition.

More specifically, the ascorbic acid can be dissolved in the solvent in free form, or, alternatively, in the form of a soluble salt, such form being preferably chosen from the type of sodium ascorbate, potassium ascorbate, calcium ascorbate and magnesium ascorbate.

The provision of the ascorbic acid to the composition can be determined by means of a single treatment, or by means of a series of interventions that are mutually spaced out by a few weeks.

Advantageously, with regard to the possibility of using a curcuminoid, such as for example curcumin, as at least one of the antioxidant agents that are comprised in the composition according to the invention, such curcuminoid can be dissolved in a solvent in a proportion that can vary from 0.005 kg and 0.025 kg per kilogram of composition.

With reference to the choice to use curcumin, this can be obtained from preparations that are normally available on the market, which contain curcumin in a percentage of 95%, such percentage referring to the total weight of the preparation.

The curcumin used here can further be obtained by means of selective extraction, preferably at 20°C for 6 days (with the neutral or acid organic solvents which will be subsequently illustrated), of the fine powder (having a granulometry lower than 1 mm) of the root of Curcuma longa. The selective extraction preferably uses a weight ratio of solvent to powder of 10 to 1 and a remixing to be executed every hour, until the final centrifugation.

It is therefore possible to treat the plant products with a composition that comprises ascorbic acid as its only antioxidant agent, or which comprises exclusively a curcuminoid, or, preferably, a composition in which two different antioxidant agents are used, which are constituted respectively by ascorbic acid and by curcuminoid.

As observed previously, it is again noted that the scope of protection described herein includes the possibility of having other types of antioxidant agents (to be used singly or in combination with ascorbic acid and/or curcumin or other curcuminoid and/or another substance from those listed in the previous pages), as a function of the specific requirements.

Conveniently, the solvent in which the antioxidant agent is dissolved is preferably chosen from among water, a neutral organic solvent and an acid.

The organic solvent or the acid that is chosen as solvent is in the liquid state under conditions of ambient temperature and pressure, in order to ensure the complete solubility of the antioxidant agent that is selected in the composition according to the invention.

In particular, according to a possible embodiment that provides for the use of water as solvent, such water can be distilled water, deionized water, drinking water or spring water that has been purified of any pathogen microorganisms.

Alternatively, if the solvent is a neutral organic solvent, then this is chosen preferably from among ethyl alcohol, propyl alcohol, isopropyl alcohol, glycols such as propylene glycol, glycerin, ethyl acetate, propyl acetate and isopropyl acetate. The possibility is not excluded of using an organic solvent that is constituted by two or more solvents from those cited above, mixed together.

If, however, the solvent is of the acid type, it is selected preferably from among methanoic acid, acetic acid, lactic acid, propionic acid and wine vinegar.

Such acid, selected from among methanoic acid, acetic acid, lactic acid, is contained in the composition in a percentage that can vary from 0.005% to 96%, and preferably between 6% and 50%, such percentages referring to the weight of the composition itself.

More specifically, the preferred choice for the solvent used in the composition according to the invention is constituted by a mixture of water, neutral organic solvent and acid, in any proportion. Such mixture has a single liquid phase at ambient temperature and at a pressure of one atmosphere.

Usefully, the composition according to the invention comprises at least one additive with a chelating action, for any trace amounts of metals, and which stabilizes the pH level. Such additive is preferably chosen from among organic acids and the mineral acids.

More specifically, with reference to the option whereby an additive is used which is of the organic acid type, which is in the solid state at room temperature, such organic acid is preferably selected from among citric acid, malic acid, gluconic acid and tartaric acid.

With reference to the possibility of selecting mineral acid as an additive, this is preferably selected from among sulphuric acid, phosphoric acid and hydrochloric acid, which can act rapidly to reduce the pH level of the composition.

The composition according to the invention further comprises, according to further possible formulations which are included in the scope of protection that is claimed herein, at least one biopolymer, that is bacteriostatic (in particular for countering the growth of moulds), film- forming and viscosity-regulating.

The biopolymer of the chitosan type can be contained in the composition in a percentage that can vary from 0.001% to 2% by weight with reference to the volume of the composition.

Alternatively, the biopolymer of the carboxymethylcellulose type is contained in the composition in a proportion that can vary from 0.001 g to 25 g per kilogram of composition.

Advantageously, the composition according to the invention has a pH level that is comprised between 1.5 and 8.0, and preferably is comprised between 2.0 and 5.0.

The composition thus obtained has a high antioxidant and antiradical activity, which is ensured by the presence of the selected antioxidant agents, which are effective in a wide range of temperatures (for example from 0 °C to 40 °C), humidity levels (for example from 35% to 95%) and lighting levels (exposure to sunlight, direct or indirect, or even the absence of sunlight).

Furthermore, the presence of the additives and of the biopolymers (but also of the ascorbic acid) ensures that further bacteriostatic, chelating and anti-cancer properties are conferred on the composition.

The procedure for the treatment of fruit and vegetable products consists in providing, in a step a), a fruit or vegetable product with a composition that contains at least one substance, which is preferably selected from chemical elements in the pure state and in the molecular state, also in combination with other elements, mineral salts, carbohydrates, vitamins, amino acids, enzymes, polyphenols, alkaloids, alkaline substances, synthesized and natural pharmaceutical substances, extracts of plant, mineral and/or animal origin, acid substances, polymers and any combination thereof.

The provision of the composition to the fruit and vegetable products produces variations of the characteristics of the product with respect to standard values for that type of product.

For example, it can produce the nutritional enrichment, also for nutriceutical purposes, of the fruit and vegetable products to which it is provided, and/or favour their stability during their conservation, thus ensuring the extension of their shelf-life by inhibiting germination, gemmation and other phenomena that are harmful to their organoleptic qualities.

More specifically, according to a possible method of execution of the procedure, the provision of the composition consists in supplying, in a step al), the products to be treated with droplets of such composition. Such droplets have a diameter less than 0.05 mm and a temperature that is comprised between 15°C and 30°C. The supplying can occur by means of jets which have pressures of values that are preferably not higher than 2 atmospheres.

Alternatively, according to a different method of execution of the procedure, the step a) of supply consists in executing, in a step a2), at least one cycle of immersion of the products to be treated in the composition, for a time that is less than 20' and preferably less than Γ. Such composition is at a temperature of between 5°C and 25°C and at ambient pressure.

For example, for the step a2) of immersion, a container can be used the walls of which are resistant to acids, and in which the composition has been previously poured.

The possibility is not excluded, and falls within the scope of protection defined herein, of subjecting the products to two or more immersion cycles, if this is preferable as a function of the specific applicative requirements.

According to a further method of execution of the procedure, the step a) includes, in a step a3), depositing the composition on the surface of the products to be treated. Such depositing is done by means of at least one cylindrical brush roller, which rotates about its own axis, inside which a cavity is provided which is supplied with the composition at a temperature that is comprised between 10°C and 30°C.

At least one portion of the lateral surface of the roller is perforated in order to allow the dispensing of the composition and its depositing on the surface of the products.

More specifically, there can be at least six rollers, which are arranged in mutually facing and counter-rotating pairs, and the products to be treated are passed between each pair, with a speed of passage that is such as to ensure contact between the surface of the products and the rollers for a period of time that is comprised between one second and ten minutes, and preferably is 30 seconds.

Both the method of supply and the method of depositing the composition can make use of conveyor belts, which can be made of stainless steel or plastic materials, in order to move the products toward the stations in which the treatment is carried out.

Usefully, at the end of the step a) of supplying the composition (according to any of the methods described above), the procedure restores the predefined titre of the antioxidant agent that is present in the residual composition (i.e. not absorbed by the products).

By restoring the correct titre of ascorbic acid and/or of curcuminoid, the composition (separated by centrifuge and/or filtered in order to free it from sediments) can be reused multiple times, with undoubted economic advantages.

The supply of the composition to the fruit and vegetable products to be treated can be done at different points in the lifetime of the product, and also on the seeds, on the bulbs, or on other parts of the plant. This step a) of supply can also be executed both on products that have already been harvested and also directly on growing products.

The fruit or vegetable product according to the invention has at least trace amounts of a composition that comprises at least one substance, which is preferably selected from chemical elements in the pure state and in the molecular state, also in combination with other elements, mineral salts, carbohydrates, vitamins, amino acids, enzymes, polyphenols, alkaloids, alkaline substances, synthesized and natural pharmaceutical substances, extracts of plant, mineral and/or animal origin, acid substances, polymers and any combination thereof.

Such trace amounts can be located in any region of the product (pulp, peel etc.).

The fruit or vegetable product that comprises, at least in trace amounts, such substance has characteristics that differ from the standard values that can be normally found in the products of its type.

In particular, with reference to the preferred application of the composition according to the invention, the fruit or vegetable product has an enrichment of its nutritional qualities and of its nutriceutical properties.

More specifically, the fruit or vegetable product according to the invention has at least trace amounts of a composition that contains an antioxidant agent which is preferably selected from between ascorbic acid and a curcuminoid.

In particular, ascorbic acid increases the resistance of the organism, strengthens the function of the phagocytes, increases the production of antibodies, stimulates the synthesis of interferon, the biosynthesis of carnitine, burns cholesterol, reduces stress, and destroys various different radicals.

Furthermore, it plays a part in the processes of cellular respiration, aids the development of fibroblasts, the synthesis of collagen and the formation of surrenal hormones, favours the absorption of iron, and combats the toxic effects of nicotine, benzoate and other compounds, as well as forms of ionizing radiation.

It should also be noted that ascorbic acid can inactivate bacterial toxins, aid the transport of oxygen and of electrons, prevent the accumulation of histamine, modulate prostaglandins (the mediators of the inflammatory processes), prevent cellular degeneration, encourage the formation of connective tissue in scars, keep collagen active, and inhibit metal protease enzymes.

The desired enrichment of the nutritional qualities and the conferring of nutriceutical properties is moreover also obtained on a plant product that has, at least in trace amounts, an antioxidant agent of the curcuminoid type.

As has been widely documented in the literature, curcumin, and other curcuminoids, is provided with anti-cancer, anti-inflammatory and antioxidant properties, and can act as a neuroprotective agent.

Curcuminoids are in fact capable both of preventing the formation of free radicals, and of neutralizing existing free radicals, and thus they, are considered to be effective bioprotectors thanks to this double action.

Furthermore,, curcumin is potentially useful for treating various types of cancer, i.e. cancers of the colon, breast, prostate, lung and skin. In this regard, in fact, curcumin acts to inhibit the proliferation of cancerous cells and the induction of apoptosis (programmed cell death), inhibit the transformation of cells from normal to cancerous, and inhibit invasiveness and metastasis.

It has been shown that curcumin, when applied topically, is effective against arthritis and psoriasis, while its oral assumption effectively combats Crohn's disease.

Lastly, it should not be forgotten that curcumin can help the immune system to "cleanse" the brain of beta amyloid, which is the principal constituent of the plaques found in Alzheimer's disease. Since Alzheimer's disease is caused in part by the inflammation induced by amyloid, curcumin has been shown to also be effective against Alzheimer's disease.

In addition to the advantages just illustrated, the composition described in the previous paragraphs favours the stability of the products to which it is provided during their conservation, by inhibiting germination, gemmation and other phenomena that are harmful to their organoleptic qualities.

To illustrate the effective acquisition of the properties of stability during conservation, a series of tests (for the purposes of non-limiting illustration of the application of the invention) of the composition according to the invention, on plant products, is given hereinbelow.

These tests show in particular the effects produced on potatoes that are treated with the composition according to the invention, and they compare these effects with the behaviour of samples of untreated potatoes, in the process highlighting the results obtained with reference to the inhibition of germination and of the other phenomena that are harmful to the organoleptic qualities of the potatoes and of the other agricultural products. Test no. 1.

The products to be treated are constituted by 5.0 kg of potatoes (Primura variety), 33 tubers. On their surface is deposited 20.0 ml of a composition at 20°C which is constituted by a solution of curcumin in ethyl acetate containing 1% of pigment, 0.4% of ascorbic acid and 4% of deionized water with a pH of 6.1.

After dripping on a nylon net, the sample is exposed in an open container at 20°C to indirect sunlight for about 12 hours a day with a range of relative humidity levels that varies over time from 55% to 85%.

After 35 days the untreated sample has 75% of tubers that have copiously germinated, against 3% of tubers in the treated sample.

Test no. 2.

This is the same as test no. l , but using the solvent of glycerin/drinking water at 50-50 weight for weight, containing 0.3% of curcumin and 2% of ascorbic acid with a pH of 6.7.

The sample, which was subjected to a variation of temperature comprised between 16° and 23°, after 35 days shows 6% of tubers with sprouts just beginning against 82% of the untreated sample which has sprouts at an advanced stage of development.

Test no. 3.

The products to be treated are constituted by 5.0 kg of potatoes (Vivaldi variety), to which was provided 18 ml of composition that contains 40% of acetic acid, 3.6% of ascorbic acid, and 0.2 % of curcuminoids, by depositing it on the surface of the potatoes at 22°C.

After dripping the tubers on a 30 x 30 cm nylon net, the sample is kept in diffused sunlight in an open container at temperatures in the range of 13°C to 23°C and with relative humidity varying from 63% to 87%.

Compared to the sample of untreated tubers, the treated sample shows a delay in the start of germination of around 100 days.

Test no. 4.

The products to be treated are constituted by 5.0 kg of potatoes (Agata variety), which are supplied under a pressure of 2 atmospheres with droplets of a diameter of approximately 0.05 mm (by means of an atomizer). These droplets are constituted by a composition that contains 10% weight/volume of lactic acid, 40 g/1 of sulphuric acid and 3.5% of ascorbic acid in the form of potassium ascorbate. After 78 days at temperatures comprised between 9°C and 19°C, in indirect sunlight and with relative humidity of between 55% and 90%) for around 13 hours of daily exposure in an open, rectangular container with low sides of 1 cm, in the treated sample no sprout developed while in the untreated sample 90% of the tubers have copious sprouts.

Test no. 5.

The products to be treated are constituted by 5.0 kg of potatoes

(Primura variety), treated by immersion for 1 minute in a composition in an aqueous solution containing 25% of lactic acid, 4% of ascorbic acid and 0.12% of curcumin and drinking water as another solvent.

The delay in germination under the conditions of observation of test no. 4 is 90 days compared to the untreated sample. The treated sample was dripped on a metal net for 3 minutes with drying at 30°C for 2 minutes in an air current at 30°C and relative humidity of 60%. The source of curcumin that was used is the extract obtained by extraction with lactic acid at 85%) as solvent, in the ratio of 10 to 1 (weight/weight) between the lactic acid at 85% and powdered root of Curcuma longa with a granulometry of less than one millimetre.

Test no. 6.

The products to be treated are constituted by 5.0 kg of potatoes (Primura variety) which are supplied with 20.0 ml of a composition that contains 225 g of lactic acid per litre, 48 grams of sulphuric acid per litre and 60 g of ascorbic acid per litre and with 0.3 % of curcumin, at pH 2.1. After dripping on a nylon net for 4', the sample is placed in a container with sides of 1 cm, which permits irradiation by light and contact with the ambient atmosphere for the relative humidity, pressure and temperature parameters.

For values of relative humidity comprised between 60% and 88%) and temperatures comprised between 8° and 21°, the treated sample has a delay in germination of 90 days compared to the test on the sample of untreated tubers.

Test no. 7.

The products to be treated are constituted by 5.0 kg of potatoes (Primura variety) which are placed on a nylon net and supplied under a pressure of 2 atmospheres with a composition that contains 25%> of lactic acid, 30%) of phosphoric acid, 3.5%> of ascorbic acid, 0.2% of curcumin and 6.0 g/kg of chitosan at 82% degree of deacetylation. After drying in a current of air at 40%> of relative humidity at 30°C for 2 minutes the tubers are exposed to indirect sunlight under the conservation conditions of test no. 6. The delay in the start of germination compared to the untreated sample is 83 days.

Test no. 8. Differently to test no. 7, the composition used in test no. 8 contains neither chitosan nor phosphoric acid (the latter being substituted by sulphuric acid in the concentration of 18 grams/kg of composition), while lactic acid is 15% and ascorbic acid is 2%. The conditions of conservation are the same as in the previous test, and after 40 days the treated sample is treated a second time, according to the method of supply with the composition as in test no. 7 and according to the exact same method of conservation. Compared to the untreated sample, the treated sample of tubers has a delay in germination of 101 days.

Test no. 9.

The products to be treated are constituted by 4 kg of garlic bulbs (local variety) which are supplied with small droplets of an aqueous solution that has 3% of ascorbic acid, 0.015 % of curcumin, 20% of lactic acid and 1% of hydrochloric acid.

The supply is carried oiit on a nylon net with a mesh of 1.0 x 1.0 cm in order to allow an effective supply from below and from above onto the bulbs which are arranged on the net in a single layer (30 x 30 cm), and in order to allow the dripping of the solution that is not absorbed.

After exposure to indirect sunlight, at a temperature of between 14°C and 24°C in an environment open to variations in relative humidity comprised between 45% and 85%, after 90 days germination occurs in 1.8% of the treated sample compared to 21% of the untreated sample.

As previously noted, the tests described above present possible formulations of the composition according to the invention, while at the same time illustrating the effectiveness thereof, but they in no way constitute a limitation of the application of the composition itself.

In practice it has been observed that the composition according to the invention fully achieves the intended aim and objects, since the provision to fruit and vegetable products of a composition that contains a substance, which is preferably selected from chemical elements in the pure state and in the molecular state, also in combination with other elements, mineral salts, carbohydrates, vitamins, amino acids, enzymes, polyphenols, alkaloids, alkaline substances, synthesized and natural pharmaceutical substances, extracts of plant, mineral, animal origin, acid substances, polymers and any combination thereof, produces variations in the characteristics of the product with respect to standard values for that type of product, and therefore a differentiation of the products themselves.

The invention thus conceived is susceptible of numerous modifications and variations, all of which are within the scope of the appended claims. In addition, all the details may be replaced by other, technically equivalent elements.

In the embodiments illustrated, individual characteristics shown in relation to specific examples may in reality be interchanged with other, different characteristics, existing in other embodiments.

Moreover, it should be noted that anything found to be already known during the patenting process is understood not to be claimed and to be the subject of a disclaimer.

In practice the materials employed, as well as the dimensions, may be any according to requirements and to the state of the art.

Claims

1. A composition for the treatment of fruit and vegetable products, characterized in that it comprises, in any proportion, at least one substance, which is preferably selected from chemical elements in the pure state and in the molecular state, including in combination with other elements, mineral salts, carbohydrates, vitamins, amino acids, enzymes, polyphenols, alkaloids, alkaline substances, synthesized and natural pharmaceutical substances, extracts of plant, mineral and/or animal origin, acid substances, polymers and any combination thereof, the provision of said substance to fruit and vegetable products producing variations in the characteristics of the product with respect to standard values for that type of product.

2. The composition according to claim 1 , characterized in that said substance has nutriceutical valency, the supply of said substance to fruit and vegetable products producing an increase in the nutriceutical qualities of the product, such qualities being control of body weight, restoration of physiological equilibrium, prevention of ageing and cancers, cardiopathies, strokes, neuro-degenerative diseases, types of anaemia, arthritis, other diseases and pathologies, and in general of the type that is adapted to produce an increase in the overall health of the individual.

3. The composition according to claim 1 , characterized in that said substance has stabilizing valency, the provision of said substance to fruit and vegetable products favouring their stability during conservation, by inhibiting germination, gemmation and other phenomena that are harmful to their organoleptic qualities.

4. The composition according to one or more of the preceding claims, characterized in that at least one of said substances is an antioxidant agent which is preferably selected from among ascorbic acid and a curcuminoid, the provision of said composition comprising said antioxidant agent to fruit and vegetable products, particularly tubers, thus producing their nutritional enrichment, also for nutriceutical purposes, and favouring their stability during conservation, by inhibiting germination, gemmation and other phenomena that are harmful to their organoleptic qualities.

5. The composition according to claim 4, characterized in that said antioxidant agent is of the ascorbic acid type, dissolved in a solvent in a proportion that can vary from 0.01% to 12%, such proportions referring to the weight of said composition.

6. The composition according to claim 5, characterized in that said antioxidant agent of the ascorbic acid type is dissolved in said solvent in a proportion that can vary from 0.1% to 6%, such proportions referring to the weight of said composition.

7. The composition according to one or more of the preceding claims, characterized in that said ascorbic acid is dissolved in said solvent in free form.

8. The composition according to one or more of claims 1 to 6, characterized in that said ascorbic acid is dissolved in said solvent in the form of a soluble salt, such form being preferably chosen from the type of sodium ascorbate, potassium ascorbate, calcium ascorbate and magnesium ascorbate.

9. The composition according to claim 4, characterized in that said antioxidant agent is of the curcuminoid type, dissolved in a solvent in a proportion that can vary between 0.005 kg and 0.025 kg per kilogram of said composition.

10. The composition according to one or more of the preceding claims, characterized in that said solvent is preferably selected from water, a neutral organic solvent and an acid, said organic solvent and said acid being in the liquid state under conditions of ambient pressure and temperature for a complete solubility of said at least one antioxidant agent.

1 1. The composition according to claim 10, characterized in that said solvent of the water type is preferably chosen from distilled water, deionized water, drinking water, spring water that has been purified of pathogen microorganisms.

12. The composition according to claim 10, characterized in that said solvent of the neutral organic type is preferably chosen from among ethyl alcohol, propyl alcohol, isopropyl alcohol, propylene glycol, glycerin, ethyl acetate, propyl acetate and isopropyl acetate.

13. The composition according to claim 10, characterized in that said solvent of the acid type is selected preferably from among methanoic acid, acetic acid, lactic acid, propionic acid and wine vinegar.

14. The composition according to claim 13, characterized in that said solvent of the acid type which is selected from among methanoic acid, acetic acid, and lactic acid is contained in said composition in a percentage that can vary from 0.005% to 96%, and preferably between 6% and 50%, said percentages referring to the weight of said composition.

15. The composition according to one or more of the preceding claims, characterized in that said solvent comprises a mixture of water, neutral organic solvent and acid, in any proportion.

16. The composition according to one or more of the preceding claims, characterized in that it comprises at least one additive with a chelating action and which stabilizes the pH level, said additive being preferably chosen from between an organic acid and a mineral acid.

17. The composition according to claim 16, characterized in that said additive of the organic acid type, with chelating action, is preferably chosen from among citric acid, malic acid, gluconic acid and tartaric acid.

18. The composition according to claim 16, characterized in that said additive of the mineral acid type, with action that stabilizes the pH level, is preferably chosen from among sulphuric acid, phosphoric acid and hydrochloric acid.

19. The composition according to one or more of the preceding claims, characterized in that it comprises at least one biopolymer, that is bacteriostatic, film-forming and viscosity-regulating, said biopolymer being preferably of the type chosen from among chitosan and carboxymethylcellulose.

20. The composition according to claim 19, characterized in that said biopolymer of the chitosan type is contained in said composition in a percentage that can vary from 0.001% to 2% by weight with reference to the volume of said composition.

21. The composition according to claim 19, characterized in that said biopolymer of the carboxymethylcellulose type is contained in said composition in a proportion that can vary between 0.001 g and 25 g per kilogram of said composition.

22. The composition according to one or more of the preceding claims, characterized in that it has a pH level that is comprised between 1.5 and 8.0, and preferably is comprised between 2.0 and 5.0.

23. A procedure for the treatment of fruit and vegetable products which comprises a step that consists in

a) providing a fruit or vegetable product with a composition that contains at least one substance, which is preferably selected from chemical elements in the pure state and in the molecular state, also in combination with other elements, mineral salts, carbohydrates, vitamins, amino acids, enzymes, polyphenols, alkaloids, alkaline substances, synthesized and natural pharmaceutical substances, extracts of plant, mineral and/or animal origin, acid substances, polymers and any combination thereof, in order to produce variations of the characteristics of the product with respect to standard values for that type of product.

24. The procedure according to claim 23, characterized in that said step a) of supply comprises a step that consists in

al) supplying the products to be treated with droplets of said composition, said droplets having a diameter of less than 0.05 mm at a temperature that is comprised between 15°C and 30°C.

25. The procedure according to claim 23, characterized in that said step a) of supply comprises a step that consists in

a2) executing at least one cycle of immersion of the products to be treated in said composition, for a time that is less than 20' and preferably less than Γ, at a temperature that is comprised between 5°C and 25°C and at ambient pressure.

26. The procedure according to claim 23, characterized in that said step a) of supply comprises a step that consists in

a3) depositing said composition on the surface of the products to be treated, by means of at least one cylindrical brush roller, which rotates about its own axis, an inner cavity of said roller being supplied with said composition at a temperature that is comprised between 10°C and 30°C, said composition being capable of being deposited on the surface of the products through at least one perforated portion of the lateral surfaces of said roller.

27. The procedure according to claim 26, characterized in that during said step a3) of depositing, the surface of the products to be treated is kept in contact with said rollers for a period of time that is comprised between one second and ten minutes, and preferably for 30 seconds.

28. The procedure according to one or more of claims 24 to 27, characterized in that it provides, at the end of said supply step a), for a step of

b) restoring the predefined titre of said at least one substance in said residual composition that is not absorbed by the products to be treated, in order to permit its reuse.

29. A fruit or vegetable product, characterized in that it has, located in any region thereof, at least trace amounts of a composition comprising a substance, which is preferably selected from chemical elements in the pure state and in the molecular state, also in combination with other elements, mineral salts, carbohydrates, vitamins, amino acids, enzymes, polyphenols, alkaloids, alkaline substances, synthesized and natural pharmaceutical substances, extracts of plant, mineral and/or animal origin, acid substances, polymers and any combination thereof, in order to produce variations of the characteristics of the product with respect to standard values for that type of product.