| 摘要 |
A method of protection of fruits and vegetables from microbial infections, by using protective waxes and other concealing means in combination with essential oil constituents. As essential oil constituents, are used the products of degradation of linoleic and linolenic acids, thereby the saturated and unsaturated linear chain aldehydes with six, nine and twelve carbon atoms, as well as their corresponding acids and alcohols. The method is characterized by the usage of one or two essential oil constituents in varying percentages ranging from 0.001 to 10 % by weight of the covering medium or in parts ranging from 10 to 1000 ppm of the conservation atmosphere. Therefore it is used for the post-harvest protection of fruits and vegetables. |
