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Abstract

A dyeing agent for dyeing strawberries comprises (a-1) a lac dye; (b) alum; (c) L-ascorbic acid and/or a salt thereof; and (d) a phosphoric acid salt in a weight ratio in an amount of 0.8.about.6.0 parts by weight of component (b), 1.0.about.10.0 parts by weight of component (c) and 2.5.about.23.3 parts by weight of component (d) relative to 1 part by weight of component (a-1), or (a-2) a cochineal dye and a lac dye; (b); (c) and (d) in an amount of 0.8.about.3.6 parts by weight of component (b), 1.0.about.6.0 parts by weight of component (c) and 2.5.about.14 parts by weight of component (d) relative to 1 part by weight of component (a-2). A method for dyeing strawberries comprises the steps of removing the cuticula layer of unripe strawberries, charging the strawberries in a container together with a dyeing solution containing the dyeing agent, degassing the contents of the container, then sealing the container and heating the sealed container. Thereby, it is possible to uniformly dye strawberries approximately natural color of ripe fruits. Thus, strawberries can be dyed in high efficiency through simple processes, i.e., without using a multistage immersion treatment. Moreover, there can be obtained strawberries whose texture is not softened, which are hard and tight and which exhibit favorable taste peculiar to strawberries.

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