Improving preservability of fresh vegetable and fruit - by treating peeled prod. with oxidising and then reducing agents

摘要

The storage stability of fresh vegetables and fruit is improved by disinfecting the peeled and washed prods. using an oxidising agent followed by treatment with a reducing agent. - Pref. the oxidising agent is H202, KMn04, NACL, chloramine or another physiologically acceptable oxidising agent in aq. soln. Pref. an aq. bath of H202 is used, the concn. being 50-200 ppm. The reducing agent is Na (bi)sulphite or another physiologically acceptable reducing agent. Pref. anb aq. bath of Na (bi)sulphite is used, the concn. being 200-800 ppm. Treatment in either bath is for 0.5-2 hrs. Following the treatments, the prods. are drained and dried at not above room temp. and are then packed in plastic bags under vacuum. The packed prods. are cooled at 0.5-5 deg.C and stored at that temp.