METHOD FOR PREVENTING BROWNING AND DISCOLORATION OF FRESH VEGETABLE SUCH AS LOTUS ROOT, TARO, POTATO, ONION BURDOCK, BEAN SPROUT, AND BULB OF OTHER VEGETABLE, OR PROCESSED PRODUCT THEREOF DURING DISTRIBUTION USING AGENT FOR PREVENTING BROWNING AND DISCOLORATION

摘要

PURPOSE:To prevent the browning and discoloration of the fresh vegetables such as lotus root, taro, potato, onion, and the bulbs or roots of other vegetables, or processed products of the vegetables during the distribution process, by treating the bulb or root with an agent for preventing browning and discoloration. CONSTITUTION:Lotus root, taro, potato, sliced burdock root, onion, bean sprouts, and bulbs or roots of other vegetables are treated with an aqueous solution of phytic acid or phytic acid derivative containing 1-10 equivalent of an alkali metal salt based on the phytic acid, a polyphosphoric acid salt such as sodium polyphosphate, L-ascorbic acid, sodium L-ascorbate, sorbitol, table salt, and other salts. The browning and discoloration of the fresh vegetables or the processed product of the vegetables can be prevented by this treatment.