| 摘要 |
PURPOSE:To obtain the title fruit useful for foods having excellent texture and shelf stability by sterilizing cut fruit in a liquid under a specific condition and inactivating an enzyme and then specifically packaging the fruit with a packaging material having oxygen barrier properties. CONSTITUTION:Cleaned fruit which is optionally peeled and cut is maintained in a liquid containing one or more of an organic acid (e.g. citric acid), an organic acid salt (e.g. sodium citrate) and salt (0.01-5.0wt.% concentration in each substance) under >=1,000kg/cm<2> pressure for >=3 minutes and sterilized, an enzyme is inactivated and the fruit is packed with a packaging material having oxygen barrier properties under <=0.05atm oxygen partial pressure to give the objective fruit. |
