| 摘要 |
Fruits and vegetables are treated by dipping during 1 to 30 minutes in a composition kept at a temperature of 60 DEG to 100 DEG C, said composition being an aqueous solution comprising at least one ammonium salt of an inorganic acid, selected among the ammonium salts giving in a 5% by weight aqueous solution at 20 DEG C a pH of 7 to 9.5, preferably among the ammonium salts of orthophosphoric acid, the mixed salts of ammonium and of an alkali metal base of orthophosphoric acid, ammonium carbonate and mixtures of these ammonium salts, the ammonium salt concentration in the aqueous solution being advantageously of 0.5 to 15% by weight and the aqueous solution comprising if desired a surface active agent. The physical and organoleptic properties of the fruits and vegetables are not impaired. |
