Application of extracts and fractions of olive-pulp components for extending the useful life of ready- prepared (fourth-level) vegetable produce

摘要

Application of extracts and fractions of olive-pulp components to ready-prepared (fourth-level) vegetable produce which, the produce being prepared in the customary manner (rapid cooling, selection, washing with cold, chlorinated water, cutting), applies to said produce an extract by means of immersion in an aqueous solution of subproducts and fractions obtained from olive- pulp components in order to prolong the useful life of the produce by means of its antioxidant, antimicrobial and enzyme-inhibiting activity.