METHOD FOR TREATING VEGETABLE AND FRUIT

摘要

PURPOSE:To carry out treatment for preventing processed vegetable and fruit from color change or browning by dipping vegetable and fruit in an antioxidant solution under reduced pressure before applying physical processing to the vegetable and fruit. CONSTITUTION:Vegetable and fruit are dipped in an either one aqueous solution of L-ascorbic acid, erythorbic acid or its salt or derivative or tocopherol under reduced pressure (preferably <=-400mHg) within 60min before applying physical processing to vegetable and fruit to carry out the objective treatment.