Method and composition for preserving fresh peeled fruits and vegetables
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United States of America Patent
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-
Jan 29, 1991
Issued Date -
N/A
app pub date -
Mar 21, 1990
filing date -
Apr 14, 1987
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
A process and sulfite-free solution for use in preserving fresh-peeled vegetable and fruits, as well as fresh leafy vegetables. Fresh peeled potatoes, other peeled vegetables and fresh peeled fruits are preserved by a first dipping process or spraying employing a mixture of the commerical preservative SPORIX (tm) and citric acid. After trimming, the peeled vegetables are subjected to a second exposure to the same solution; and thereafter, the peeled vegetables are packaged and refrigerated for up to 12 days without suffering discoloration or putrificatiohn. Leafy vegetables, after a similar but shorter treatment, are storable for up to 9 days before consumption.
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