Procedure of fumigation with a high concentration of pure phosphine free from ammonia at low temperature for the control of pests in fruits without damaging its quality
AssigneeFosfoquim S.A.
InventorsFranziskus F. Horn, Francisco P. Horn, Pedro P. Horn, Juan P. Horn, Rodrigo M. Diaz
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Abstract
A procedure to control pests in fruits without damaging the quality of the fruit by exposing the fruit to a high phosphine concentration at low temperature during an extended period of time.
Claims12
Procedure to control pests in fresh fruits or vegetables without damaging the quality of the fruit or vegetable comprising exposing the fruit or vegetable to a mixture of pure phosphine and air at a phosphine concentration in a range between 700 and 3500 ppm and at a temperature between −1.5° C. and 15° C.;
- wherein the pure phosphine is free of ammonia;
- and
- wherein the pure phosphine is combined with the air using a phosphine generation or dilution unit.
A fumigation process comprising applying a mixture of pure phosphine and air at a phosphine concentration in a range between 700 and 3500 ppm to fresh fruit or vegetables at a temperature of between −1.5 and 15° C.;
- wherein the pure phosphine is free of ammonia;
- and
- wherein the pure phosphine is combined with the air using a phosphine generation or dilution unit.
Dependencies are inferred from the claim text.