BACTERIAL TREATMENT OF FRUIT

摘要

PURPOSE:To provide a high-pressure bactericidal treatment method capable of preventing soft fruits from palate feeling decline or tissue degradation, thus maintaining the fancy palate feeling, nutritive components and color tone of fresh fruits. CONSTITUTION:The method made up of (A) an infiltration process for an aqueous calcium solution into fruit tissue and (B) a high-pressure treatment process for the fruits at a gauge pressure of 100-500MPa.