Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Readily identifiable fruit or vegetable derived
Reexamination Certificate
2007-04-03
2007-04-03
Pratt, Helen (Department: 1761)
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Readily identifiable fruit or vegetable derived
C426S310000, C426S541000, C426S615000
Reexamination Certificate
active
10884864
ABSTRACT:
The invention discloses compositions for the preservation of fruits, vegetables, partially processed products, other produce and followers. The compositions comprise at least one phospholipase D inhibitor, at least one compound comprising an isoprene subunit, at least one component of the flavonoid biosynthetic pathway in a suitable medium. The composition of the present invention may additionally comprise one or more plant growth regulators of the cytokinin type, one or more antioxidants, a membrane stabilizing agent, a surfactant, or any combination thereof. The composition may be applied to produce as a spray, drench, dip, or a vapour and at either the pre-harvest stage or post-harvest stage.
REFERENCES:
patent: 3526520 (1970-09-01), Kleiman
patent: 3764348 (1973-10-01), Huxsoll et al.
patent: 3865569 (1975-02-01), Parups et al.
patent: 4988522 (1991-01-01), Warren
patent: 5126155 (1992-06-01), Palta et al.
patent: 5198254 (1993-03-01), Nisperos-Carriedo et al.
patent: 5376391 (1994-12-01), Nisperos-Carriedo et al.
patent: 5858436 (1999-01-01), Bompeix
patent: 6054160 (2000-04-01), Gawad et al.
patent: 6455086 (2002-09-01), Trinh et al.
patent: 6514914 (2003-02-01), Paliyath et al.
patent: 19917836 (2000-10-01), None
patent: 1106070 (2001-06-01), None
patent: 10262547 (1998-10-01), None
patent: 49123445 (2006-05-01), None
patent: WO-9105479 (1991-05-01), None
patent: WO-9853707 (1998-12-01), None
Anet, Edward F., et al., “Superficial Scald, a Functional Disorder of Stored Apples X. Control of Alpha-Farnesene Autoxidation”,J Sci. Food Agr 25, (1974),293-298.
Barden, Cynthia L., et al., “Accumulation of Antioxidants in Apple Peel as Related to Preharvest Factors and Superficial Scald Susceptibility of the Fruit”,Journal of Amer. Soc Hort. Sci, 119, (1994),264-269.
Blanpied, G D., et al., “A Survey of the Relationships Among Accumulated Orchard Hours Below 10 Degrees C, Fruit Maturity, and the Incidences of Storage Scald on ‘Starkrimson Delicious’ Apples”,Can. J. Plant Sci. 71(1991),605-608.
Harris, W E., et al., “A Fluorescence Method for Study of Cabbage Phospholipase D Activity”,Plant Physiol. Biochem. 33, (1995),389-398.
Patterson, M E., et al., “The Influence of Oxygen and Carbon Dioxide on the Development of Apple Scald”,Proc. Amer. Soc. Hortic. Sci. 90, (1962),130-136.
Pierson, C F., et al., “Chemical Injury on Golden Delicious Apples Treated with Diphenylamine”,HortScience 3, (1968),190.
Pinhero, R G., et al., “Modulation of Phospholipase D and Lipoxygenase Activities During Chilling. Relation to Chilling Tolerance of Maize Seedlings”,Plant Physiol. Biochem 36, (1998),213-224.
Ghahramani, F , et al., “A Comparison of the Effects of Ethanol and Higher Alcohols for the Control of Superficial Scald in Apples”,Journal of Horticultural Science&Biotechnology, vol. 74(1), (1999),pp. 87-93.
Lidster, P D., et al., “Application of Flavonoid Glycosides and Phenolic Acids to Suppress Firmness Loss in Apples Malus Domestica”,Biosciences Information Service, Philadelphia, PA, US—(Abstract), (1986).
Picchioni, G A., et al., “Phospholipid, Galactolipid, and Steryl Lipid Composition of Apple Fruit Cortical Tissue Following Postharvest CaCl-2 Infiltration”,Biosciences Information Service, Philadelphia, PA, US—(Abstract), (1995).
Wills, R B., et al., “Reduction of Superficial Scald in Apples with Monoterpenes, International Food Information Service (IFIS)”,International Food Information Service(IFIS), Franfurt/Main, DE;—(Abstract), (1977).
Zhiqiang, Ju , et al., “Mono-, di-, and tri-acylglycerols and phospholipids from plant oils inhibit scald development in Delicious apples”,International Food Information Service(IFIS), Franfurt/Main DE—(Abstract), (2000).
Murr Dennis P.
Paliyath Gopinadhan
Pratt Helen
Schwegman, Lundberg, Woessner and Kluth P.A.
University of Guelph
LandOfFree
Compositions for the preservation of fruits and vegetables does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Compositions for the preservation of fruits and vegetables, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Compositions for the preservation of fruits and vegetables will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-3786280