A Composition For Browning Prevention of Fruits and Vegetables And Method For Browning Prevention Using The Same

摘要

The present invention relates to a composition for preventing browning of fruits and vegetables and a method for preventing browning of fruits and vegetables using the same. The composition for preventing browning according to the present invention includes oxidized starch as an active ingredient, thereby maximally preventing a browning phenomenon such as fruits and vegetable capable of easily browning through cutting or processing, and improving marketability by extending expiration date. Also, the present invention provides fresh fruits and vegetables preferring to consumers. The composition for preventing browning of fruits and vegetables comprises the oxidized starch of 1 to 15 wt% as the active ingredient.