METHOD FOR RETAINING FRESHNESS OF PEELED AMA-NATSUMIKAN AND ITS PACKAGE

摘要

PURPOSE:To maintain fresh feeling and texture essential to AMA- NATSUMIKAN (a cultivar with reduced sourness of Citrus natsudaidai) in a raw state with food sanitation safety by treating peeled AMA-NATSUMIKAN with an aqueous solution of ascorbic acid, etc., then containing the peeled AMA- NATSUMIKAN in an oxygen barrier container, replacing the interior of the container with N2 gas and packaging the treated peeled AMA-NATSUMIKAN. CONSTITUTION:Peeled AMA-NATSUMIKAN is treated with an aqueous solution of ascorbic acid and/or aqueous solution of citric acid at 1-5wt.% concentration and further, as necessary, an ethanol formulation containing 30-80wt.% ethanol. The resultant AMA-NATSUMIKAN is then contained in an oxygen barrier container having 0.1-10cc/container.24hr.atm oxygen transmissivity and the interior of the container is subsequently replaced with N2 at =0.1% residual oxygen concentration.