Extending storage life of cut leafy vegetables - by treatment in buffered chlorine soln. and package in polyester film

摘要

The storage life of cut leafy vegetables is improved by (a) contacting the cut vegetables for 5-20 secs. with an aq. soln contg. 70-150 ppm Cl, buffered to pH 5-7, at 45-60 degrees F; (b) removing the adherent moisture; (c) placing the vegetables in a package made of flexible sheet material; (d) partially removing air from the package, (e) sealing the package; and (f) storing at 35-45 degrees F, RH 85-100%. The flexible sheet material has water vapour transmission rate 0.02-3.0g per 100 ins2 per 24 hrs. per mil at 100 degrees F and 90% RH; N2 permeability 0.1-3.0; O2 permeability 0.3-10; CO2 permeability 0.3-35, cc per 100 sq. ins per 24 hrs per mil at STP. Shelf life is longer than with prior art methods, and package does not fog.