freshly cut, preserved and flavored fresh produce and process of preserving and increasing the taste of a piece of freshly cut produce

摘要

The taste loss that occurs after a cut piece of fresh fruit or vegetable is preserved with calcium ascorbate and then stored is solved by adding flavor-enhancing substances to the cut piece of fruit or vegetable, along with calcium ascorbate. . The types and quantities of flavor enhancing substances are selected to only compensate for this loss of flavor and not to introduce any new and unusual taste notes to the fruit or vegetable.