| 摘要 |
A composition for the treatment of fruit and vegetables with inedible skins, such as bananas, citrus fruits, pineapples and cucumbers, consists of a fungicide, e.g. zinc or manganese ethylene bisdithiocarbamates, in association with a physiologically active complex comprising:-(a) at least one liquid paraffinic hydrocarbon having 23 to 26 carbon atoms, (b) a non-ionic emulsifying agent soluble in hydrocarbons and water, and (c) an amine salt or alkali metal salt of at least one of the following acids: 2, 4, dichlorophenoxyacetic acid, a -naphthyl acetic acid, 2, 4, 5-trichlorophenoxyacetic acid or giberellic acid. The composition is prepared by dissolving the fungicide in 1 to 1.7 times its weight of water, adding this solution to the other ingredients and homogenizing the mixture. The composition is diluted with about 32 times its weight of water and the fruit is completely immersed and agitated in this diluted composition, allowed to drip and then dried. The moisture loss of the treated fruit in storage is reduced while the rate of ripening is rendered more even.ALSO:A composition for the treatment of fruit and vegetables with inedible skins, such as bananas, citrus fruits, pineapples and cucumbers, consists of a fungicide, e.g. zinc or manganese ethylene bisdithio-carbamates, in association with a physiologically active complex comprising:- (a) at least one liquid paraffinic hydrocarbon having 23 to 26 carbon atoms, (b) a non-ionic emulsifying agent soluble in hydrocarbons and water, and (c) an amine salt or alkali metal salt of at least one of the following acids: 2,4-dichloro-phenoxyacetic acid, a -naphthyl acetic acid, 2,4,5-trichlorophenoxyacetic acid or giberellic acid. The composition is prepared by dissolving the fungicide in 1 to 1.7 times its weight of water, adding this solution to the other ingredients and homogenizing the mixture. The composition is diluted with about 32 times its weight of water and the fruit is completely immersed and agitated in this diluted composition, allowed to drip and then dried. The moisture loss of the treated fruit in storage is reduced while the rate of ripening is rendered more even.
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