DRY CUT CITRUS FRUIT AND BROWNING PREVENTION METHOD THEREFOR

摘要

PROBLEM TO BE SOLVED: To provide dry cut citrus fruit which can be eaten in a state that, fruit skin (exocarp and mesocarp) and fruit pulp (segment and juice sack) are integrated, and in which high quality can be maintained for long period, in more detail, there is no falling of the fruit pulp, and the fruit skin and fruit pulp are integrated, so that a good appearance shape can be maintained and which can be eaten whole, the fruit skin is softened in a proper level, excellent in texture, and there is no bitterness and excessive sweetness, has proper flavor, and which does not brown even being stored for long period, and a production method thereof.;SOLUTION: Provided is a dry cut citrus fruit including 5-30 mass% of moisture content, and equal to or more than 80 mass% of sucrose with respect to whole sugar.;SELECTED DRAWING: None;COPYRIGHT: (C)2016,JPO&INPIT