PACKING METHOD OF FRESH-CUT FRUITS PREVENTING BROWNING

摘要

The present invention relates to a method for packing fresh-cut fruits while preventing browning, which prevents browning by dipping fruits in an immersion solution including vitamin C and sodium hydrogen carbonate, and prevents a browning phenomenon appearing after cutting the fruits by packing the same with microperforated packaging, thereby increasing a preservation period of the fruits in a fresh and convenient way. To solve a problem, the method according to the present invention comprises: a) a fruit preparing step of selecting a fruit type and preparing a fresh fruit according to the grade; b) a sterilizing step of sterilizing the prepared fruit; c) a pretreatment step of cutting the fruit, removing a stem end, or removing skin according to the type and the consumption way of the fruit from the sterilized fruit; d) a washing step of dipping the pretreated fruit in an immersion solution and washing the same; e) a dehydration step of dehydrating the washed fruit; f) a cooling step of cooling the dehydrated fruit; and g) a packing step of packing the cooled fruit. The immersion solution includes vitamin C and sodium hydrogen carbonate, and the vitamin C consists of L-ascorbic acid. In the immersion solution, L-ascorbic acid is dissolved in chiller water maintained at 3 to 5°C to have a concentration of 1.5 to 10%, and sodium hydrogen carbonate is dissolved to have a concentration of 1 to 5%. The dissolved materials are immersed for 1 to 10 minutes. The sterilizing step performs sterilization by performing immersion for 3 to 10 minutes at a chlorine concentration of 100 to 300 ppm.