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Improving preservability of fresh vegetable and fruit - by treating peeled prod. with oxidising and then reducing agents
Improving preservability of fresh vegetable and fruit - by treating peeled prod. with oxidising and then reducing agents
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机译:通过处理去皮的产品,提高新鲜蔬菜和水果的可保存性。与氧化剂然后还原剂
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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.
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