| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide methods for preservative treatment of fresh vegetables, particularly, cut vegetables, which preserves appearance, texture on the tongue, crispness, flavor and moisture and yet does not require cooking, drying or freezing.SOLUTION: A method for preserve treatment of fresh cut vegetables comprises the following steps: a) providing a preservative solution comprising about 0.1% to about 10% of calcium ions, 0.1 to about 30% of ascorbate ions or erythorbate ions, and water; and b) applying the vegetable preservative to the cut vegetable, where the preservative is essentially free of metal sequestrants.</p> |
